Preheat your oven to 425°F (220°C). Dice russet potatoes into small cubes. Toss them in a bowl with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until coated. Spread on a baking sheet.

Roast potatoes for 25-30 minutes. Flip halfway through to ensure even crisping. They should be golden brown and crispy when done.

In a skillet over medium heat, cook ground beef or turkey for 7-10 minutes until browned. Drain excess fat.

Add chili powder, cumin, and chopped red onion to the skillet. Sauté for 3-5 minutes until onion is soft and translucent.

Incorporate black beans and corn kernels, mixing gently. Cook for an additional 3-4 minutes until warmed through.

Assemble by dividing the roasted potatoes between bowls, topping each with the meat mixture.

Add toppings: shredded cheddar cheese, diced cherry tomatoes, avocado slices, and fresh cilantro.

Serve with lime wedges and a dollop of sour cream. Encourage squeezing lime over the bowls for flavor.