Begin by preheating your oven to 425°F (220°C). Wash and dice your russet potatoes into ½-inch cubes. In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

Spread the seasoned potatoes in a single layer on a baking sheet and bake for 25-30 minutes, tossing halfway through until golden and crisp.

While the potatoes roast, heat a skillet over medium-high heat. Add ground beef or turkey, breaking apart as it cooks for about 5-7 minutes until browned. Drain any excess fat.

Stir in chili powder, cumin, and chopped red onion. Cook for an additional 3-4 minutes until the onion softens.

Fold in black beans and corn, stirring gently. Heat through for 2-3 minutes, adjusting seasoning as needed.

Assemble the bowls by spooning crispy roasted potatoes into each bowl, topped with the savory meat mixture.

Sprinkle shredded cheddar cheese over the filling and add halved cherry tomatoes, slices of avocado, and fresh cilantro.

Serve with lime wedges and a dollop of sour cream or Greek yogurt on the side.