Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil.

In a mixing bowl, toss diced russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway, until golden brown and crispy.

While the potatoes roast, brown the ground beef or turkey in a skillet over medium heat for 7-8 minutes until no longer pink.

Stir in the chili powder, cumin, and chopped red onion. Cook for another 5 minutes until the onion is softened.

Add rinsed black beans and corn, cooking for 3-4 minutes until heated through. Adjust seasonings to taste.

Distribute crispy roasted potatoes into bowls and top with meat mixture.

Sprinkle shredded cheddar cheese on top of each bowl; let sit for about 30 seconds to melt.

Top with cherry tomatoes, avocado slices, and fresh cilantro if desired. Serve with lime wedges and a dollop of sour cream.