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Heat oven to 425 F with a rack in the middle position. Line a sheet pan with parchment paper.
Toss sweet potatoes with olive oil, cumin, garlic powder, cayenne and salt, and arrange on the prepared sheet pan in a single layer.
Roast, flipping halfway through, until golden and tender with crisp edges, 25 to 30 minutes.
While the sweet potatoes roast, heat neutral oil in a pan set over medium heat.
Add garlic and sauté until fragrant, about 30 seconds.
Add lentils, taco seasoning, tomato paste and chipotle paste, stir and cook for 1 minute.
Add water, stir and cook until the mixture thickens slightly, 5 to 8 minutes. If it looks too dry, add another ¼ cup of water.
Taste and adjust seasoning if desired.
To serve, divide sweet potatoes, lentils and cottage cheese evenly between four or five bowls.
Top with sliced avocado, pickled onions, a drizzle of hot honey and a sprinkle of everything bagel seasoning.