Preheat oven to 425°F. Add cubed sweet potatoes to a baking sheet, spray lightly with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
Heat a large skillet over medium heat and spray with avocado oil. Add ground beef and cook, breaking it up, until browned. Season with salt and pepper, then stir in taco seasoning and water. Simmer for 2–3 minutes until well coated and slightly saucy. Remove from heat.
In a bowl, combine corn, blended cottage cheese, mayo, cotija, lime juice and zest, jalapeño (if using), cilantro, avocado, and Tajín. Stir gently until combined and adjust seasoning as needed.
Divide roasted sweet potatoes and taco beef between bowls. Top with street corn salsa and finish with a drizzle of hot honey. Enjoy!
