• Peel the sweet potatoes, then chop into bite-size chunks. Toss them in a bowl with a little olive oil, along with the salt and smoked paprika.

To air fry the sweet potatoes:

• Lay the sweet potato chunks in the air fryer basket (in one even layer) and air fry at 200C for 15-20 minutes, tossing half way through, until crisp.

To oven cook the sweet potatoes:

• Alternatively, preheat the oven to 200C / Fan 180C / Gas Mark 6 / 392F and lay the potato chunks out on a baking sheet in one even layer. Roast for 20-25 minutes, turning them halfway, until crisp.

Meanwhile cook the beef mince:

• While the potatoes cook, add a little spray oil to a frying pan and place on a medium-high heat. Once hot, add the beef mine and taco seasoning.
• Use a spatula to break the meat up, mixing well and frying until brown and starting to caramelise a little on the edges. Remove from the heat.

To construct the bowls:

• Cook the tenderstem broccoli - I do this by steaming it for 3-4 minutes over a pan of hot water. You can also add them to the air fryer for the final 5 minutes of cooking the potatoes, for more 'charred', crunchy broccolini.
• Once the potatoes and beef have cooked, divide them between two bowls. Divide the tenderstem broccoli between the bowls, then peel and slice the avocado and potion this between the servings.
• Split the cottage cheese between the two bowls then drizzle each bowl with 1-2 tbsp hot honey. Serve straight away.