Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into bite-sized pieces. Spread them evenly on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat well.

Place the baking sheet in the preheated oven and roast the potatoes for about 30 to 35 minutes, flipping halfway through to ensure even cooking.

While the potatoes are roasting, heat a large skillet over medium heat. Add the ground beef or turkey, breaking it up as it cooks. Stir frequently for about 7–10 minutes, until fully browned.

Add the chili powder, cumin, and diced red onion to the browned meat. Sauté for another 3–5 minutes until the onion is soft and translucent.

Stir in the rinsed black beans and corn kernels. Cook for an additional 2–3 minutes until heated through.

Assemble the bowls by dividing the crispy roasted potatoes among serving bowls. Top each with the meat and bean mixture, sprinkle with shredded cheddar cheese, diced cherry tomatoes, and avocado. Garnish with fresh cilantro.

Serve with lime wedges and sour cream on the side, encouraging everyone to squeeze fresh lime juice over their bowls.