Preheat your oven to 425°F (220°C). Gather your ingredients while the oven heats up.

Wash and dice the russet potatoes into uniform cubes. Transfer to a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well.

Bake the potato cubes for 30-35 minutes, flipping halfway through. They should be golden brown and easily pierced with a fork.

In a large skillet, cook the ground beef or turkey over medium heat for 7-8 minutes until browned. Drain excess fat.

Stir in chili powder, cumin, and chopped red onion. Cook for an additional 5 minutes until onions are translucent.

Add black beans and corn to the skillet. Warm for about 3-4 minutes, stirring continuously.

Assemble the bowls by dividing the roasted potatoes between serving bowls. Top with the meat mixture and sprinkle with cheese. Let sit for 30 seconds to melt.

Garnish each bowl with cherry tomatoes, avocado, cilantro, lime wedges, and sour cream if desired.