Preheat the oven to 425°F (220°C).

Wash and dice the russet potatoes into even-sized cubes. Spread them out on a large baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Bake for 30–35 minutes, flipping halfway through.

While the potatoes roast, heat a skillet over medium heat. Add ground beef or turkey, breaking it apart as it cooks for 7–8 minutes.

Once the meat is browned, add chili powder, cumin, and chopped red onion. Sauté for about 5 minutes until the onion is soft and fragrant.

Stir in the rinsed black beans and corn. Cook for an additional 3–4 minutes, ensuring everything is heated through.

Divide crispy roasted potatoes among bowls and top with the seasoned meat mixture, shredded cheddar cheese, cherry tomatoes, avocado, and cilantro.

Serve immediately with lime wedges and sour cream on the side.