Preheat your oven to 425°F (220°C). Wash and dice russet potatoes into bite-sized cubes. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Spread diced potatoes on a baking sheet in a single layer and roast for about 25–30 minutes, flipping halfway through.

While potatoes roast, heat a skillet over medium heat and cook ground beef or turkey for 5–7 minutes until browned. Drain excess fat.

Add chili powder, cumin, and diced red onion to the meat mixture and cook for another 5 minutes.

Fold in black beans and corn, heating through for another 3–4 minutes. Adjust seasonings as desired.

Assemble bowls with roasted potatoes topped with the meat mixture.

Sprinkle shredded cheddar cheese on top, followed by cherry tomatoes, diced avocado, and chopped cilantro.

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