Preheat the oven to 425°F. On a large sheet pan, toss the potatoes, sweet potatoes, peppers, and cherry tomatoes with 1–2 tablespoons avocado oil, 1 teaspoon garlic powder, salt, and pepper. Spread everything in a single layer. Roast for 25–30 minutes, stirring halfway through, until the potatoes are tender and the veggies are lightly charred.
While the veggies roast, cook the ground beef in a skillet with a pinch of salt and pepper. Break it up as it cooks until browned. Drain if needed.
Whisk together the hot sauce, honey, soy sauce if using, avocado oil and garlic powder.
Build your bowl with the roasted potatoes on the bottom, beef on top and the roasted veggies over that.
Drizzle with the hot and honey sauce and serve warm. Add shredded cheese (optional).
