Preheat the oven to 425°F (220°C). Peel and dice russet potatoes into small cubes and spread them on a baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Roast the potatoes for 25-30 minutes, stirring halfway through to ensure even cooking. Look for a golden-brown color and a crispy exterior.

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

Add chili powder, cumin, and chopped red onion to the skillet. Stir and sauté for another 5 minutes until onions soften.

Incorporate black beans and corn to the skillet. Stir and cook until warmed through, about 3-4 minutes.

Assemble by placing a layer of crispy potatoes in each serving bowl, topped with the meat mixture.

Add shredded cheddar cheese, cherry tomatoes, diced avocado, and cilantro on top.

Serve immediately with lime wedges and sour cream if desired.