Combine red wine vinegar, sugar, and salt in a small jar or bowl. Add sliced red onion, stir, and set aside — it just needs 15–20 minutes but improves the longer it sits.

Prep the grill

Preheat your grill to medium-high (around 400–425°F). If using a charcoal kettle, set up for direct heat.

Make the foil packets

Toss sweet potato cubes with olive oil, maple syrup, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and cayenne if using. Divide between two large sheets of heavy-duty foil, fold up the edges, and seal into packets, leaving a little room inside for steam to circulate.

Grill the packets

Place packets over direct heat and grill 18–20 minutes, flipping once halfway, until the cubes are fork-tender. Carefully open one packet to check doneness — watch for escaping steam. For extra caramelization, open the packets fully for the last 3–4 minutes and let the potatoes char slightly against the grates.

Fry the tempeh

While the potatoes grill, heat olive oil in a skillet over medium-high heat (can be done on a side burner or inside). Add tempeh cubes and cook 6–8 minutes, turning occasionally, until golden and crisp on most sides. Add tamari and smoked paprika in the last minute, tossing to coat.

Assemble

Divide cottage cheese between two bowls. Top with grilled sweet potatoes, fried tempeh, sliced avocado, and a generous scoop of pickled red onion. Garnish with cilantro or green onion and a drizzle of hot sauce if you like heat.