Peel and cut the sweet potatoes into 1/2-inch cubes, keeping them uniform in size so they cook evenly. In a small bowl, combine the taco seasoning with the ground cumin—this ensures the spices are evenly distributed throughout the meat. Pit and slice the avocado, then chop the fresh cilantro and set aside. Having everything prepped and measured before cooking begins will keep the assembly smooth and efficient.
Spread the cubed sweet potatoes in a single layer in your air fryer basket. Air fry at 400°F for 13 minutes, shaking the basket halfway through for even cooking. The sweet potatoes should be tender on the inside with slightly caramelized edges. Start this step first since it takes the longest and can cook while you prepare the beef.
Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks. Brown the beef for 5-7 minutes until it's no longer pink and has some caramelization on the edges. Pour off excess fat if needed, then add the taco seasoning and cumin mixture from Step 1 along with the salt and black pepper. Stir well to coat all the beef, then remove from heat and set aside. I find that breaking the meat into smaller pieces as it cooks helps it brown more evenly and absorb the seasoning better.
Divide the cottage cheese between serving bowls as your base layer—this creamy foundation balances the savory beef and sweet potatoes beautifully. Top each bowl with the cooked sweet potatoes from Step 2 and the seasoned ground beef from Step 3. Arrange the sliced avocado on top, then drizzle with hot honey and a dash of hot sauce to taste. The warm beef will slightly soften the avocado while the hot honey adds sweetness and heat—this combination is what makes the bowl work so well together.
Garnish each bowl with the fresh cilantro from Step 1. Give the bowl a gentle mix just before eating to combine all the flavors and textures, or serve as-is if you prefer distinct layers. The bowl is best enjoyed immediately while the beef and sweet potatoes are still warm.