Hot Honey Bowl

Method

1. 1Preheat the oven to 220°C (425°F). Peel and dice the sweet potatoes into roughly 2 cm cubes. Toss with 1 tablespoon olive oil, the cinnamon, salt, and pepper. Spread in a single layer on a lined baking sheet. Roast for 25 to 30 minutes, flipping once halfway, until golden on the edges and soft inside.
2. 2While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Add the ground turkey and break it up as it cooks. Cook for 5 to 7 minutes until no longer pink.
3. 3Add the taco seasoning and tomato paste to the turkey. Stir well, add 3 to 4 tablespoons of water, and cook for another 2 minutes until the meat is coated and fragrant. Taste and adjust salt.
4. 4Make the hot honey if using homemade: warm regular honey gently, stir in chili flakes to taste, set aside for 10 minutes.
5. 5Divide the sweet potatoes between four bowls. Add a portion of the turkey alongside. Add a generous scoop of cottage cheese and half an avocado, sliced or diced, to each bowl.
6. 6Drizzle hot honey over everything. Do not stir immediately — keep the components separate and take a little of each in every bite. Season the cottage cheese with a pinch of salt and black pepper.