Dice sweet potatoes into evenly sized cubes.

Spread on a large baking sheet.

Drizzle liberally with olive oil and toss to coat.

Season using 1 teaspoon of each seasoning per pound of sweet potatoes, plus salt and pepper to taste.

Toss well to evenly distribute seasoning.

Roast for 40 minutes, flipping halfway through, until tender and caramelized on the edges.

You want crispy golden edges and soft centers.

Heat a large skillet over medium heat.

Add the diced onion and cook for 3–4 minutes until softened and slightly translucent.

Add the ground beef and break it apart as it cooks.

Season with:

1 ½ tsp onion powder

1 ½ tsp garlic powder

1 ½ tsp smoked paprika

1 tsp chili powder

½ tsp cumin

Salt and black pepper to taste

Cook until fully browned.

Pour in 1 ½ cups beef stock.

Let simmer until the liquid completely reduces and the beef develops a rich, taco-style consistency.

The reduction step deepens flavor and keeps everything juicy.

Add roasted sweet potatoes to the bottom of a bowl.

Spoon the seasoned beef and onions over the top.

Finish with a generous dollop of cottage cheese.

Serve warm and customize with your favorite toppings.