• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
• Peel and cube the sweet potatoes, and add to the prepared sheet pan. Drizzle the olive oil over the top of the potatoes, and toss together to coat evenly on the pan.
• Mix together the spices; chili powder, garlic powder, cumin, paprika and garlic salt. Sprinkle over the top of the potatoes. Toss again to coat with the spices. Bake at 375 degrees for 35-40 minutes or until the potatoes are fork tender. Remove from oven to cool. Set aside.

For Seasoned Taco Ground Beef: (this can be done while potatoes roast)

• To a large skillet, brown the ground beef on medium high heat. Drain off any excess fat the beef renders. To the browned and drained beef, add in the tomato paste, taco seasoning and water. Heat over medium heat, stir ingredients together and bring to a simmer. Simmer for 2-3 minutes or until water evaporates and beef becomes slightly saucy. Remove from heat and let beef cool.

To assemble the bowls:

• To four bowls or meal prep containers: add 1/2 cup of the seasoned taco ground beef, 1/2 cup of the roasted sweet potatoes, 1/2 cup of pico de gallo salsa, 1/2 cup of the cottage cheese, and 1/3-1/4 cup each of the black beans and corn. Divide the avocado evenly between each bowl.
• Top the bowls with chopped cilantro, lime wedges or hot sauce to your preference.
• Enjoy the bowls right away or store in airtight meal prep containers and refrigerate for up to 5 days.