Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into bite-sized cubes. Place on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.

Roast the potatoes for 30–35 minutes, flipping halfway through until golden-brown and crispy.

While the potatoes roast, heat a skillet over medium heat and add ground beef or turkey. Cook for 7–8 minutes until browned, breaking apart as it cooks.

Add chili powder, cumin, and chopped red onion to the cooked meat. Cook for an additional 5 minutes until onions soften.

Stir in black beans and corn, cooking for another 3–4 minutes until heated through. Adjust seasoning as needed.

In a serving bowl, layer crispy roasted potatoes as the base and top with the meat mixture allowing the heat to melt the cheese on top.

Finish the bowl with halved cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and sour cream if desired.