While potatoes roast, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and crumble in 450 g ground beef. Cook until browned and crisped in spots, about 6-8 minutes, stirring occasionally.

Push beef to one side and add 15 g tomato paste to bloom for 30 seconds. Stir through beef, add 10 g chili powder and 5 g smoked paprika, season with salt and pepper. Pour in 60 ml stock and simmer for 2-3 minutes until saucy and glossy.

When sweet potatoes are done, remove them from oven and toss gently with 15 ml (1 tbsp) hot honey or maple syrup if you like sweet-spicy contrast. The residual heat will make a sticky glaze.

Assemble bowls: divide roasted sweet potatoes among four bowls, top with seasoned ground beef, a spoonful of cottage cheese or sliced avocado, and scatter 30 g toasted pumpkin seeds and 30 g chopped cilantro.

Finish with a squeeze of lemon or lime, a grind of black pepper, and an extra drizzle of hot honey if desired. Serve warm so the textures - creamy, crisp, and tender - are all pronounced.