Preheat oven to 400°F. Toss diced sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 40-45 minutes, stirring once halfway through, until fork-tender with caramelized edges.

Heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5-6 minutes until softened and translucent, stirring occasionally.

Add ground beef to the skillet, breaking it up with a wooden spoon into bite-sized pieces. Cook for 6-8 minutes until no pink remains and internal temperature reaches 160°F. Drain excess fat if needed.

Stir in taco seasoning and cook for 2 minutes more until fragrant and well combined.

Assemble bowls by layering warm roasted sweet potatoes, seasoned ground beef, sliced avocado, and cottage cheese. Drizzle with hot honey to taste and serve immediately for the best temperature contrast.