Preheat your oven to 200°C (400°F). Peel and cut the sweet potato into evenly sized cubes, then place them on a baking tray. Lightly coat with a small amount of oil and a pinch of salt, then spread them out in a single layer so they roast evenly. Bake for about 20–25 minutes, turning once halfway through, until they are tender on the inside and slightly crispy on the edges.

Heat a non-stick pan over medium heat and add the lean ground beef. Break it apart with a spatula as it cooks, then season with salt, pepper, and your preferred garlic and herb seasoning. Continue cooking for 5–7 minutes until the beef is fully browned and cooked through, making sure there is no pink remaining.

Bring a small pot of water to a gentle boil and carefully add the egg. Let it cook for about 6–7 minutes for a soft to medium center, or longer if you prefer it more firm. Once done, transfer the egg to cold water, let it cool slightly, then peel the shell and set aside.

Cut the avocado in half, remove the pit, and slice it into thin, even pieces. Use a spoon to gently scoop the slices out of the skin, keeping them intact for a clean presentation.

Start assembling your bowl by adding the roasted sweet potatoes as the base. Layer the cooked ground beef on one side, then add the sliced avocado, the peeled egg (halved), and a scoop of cottage cheese so everything is evenly distributed.

Finish by lightly drizzling hot honey over the entire bowl for a touch of sweetness, then sprinkle a little extra seasoning on top if desired. Serve immediately while everything is warm and enjoy your balanced, high-protein meal.