Preheat your oven to 425°F (220°C). Spread diced russet potatoes on a large baking sheet. Drizzle with olive oil, and sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well-coated.

Place baking sheet in the oven and roast potatoes for 25-30 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and set aside.

In a large skillet over medium heat, add ground beef or turkey. Cook until browned for about 5-7 minutes, breaking apart with a spatula. Drain excess fat.

Stir in chili powder, cumin, and chopped red onion. Cook for an additional 5 minutes, allowing onions to soften.

Add rinsed black beans and corn kernels to the skillet. Cook for another 3-4 minutes until heated through.

Divide roasted potatoes evenly among serving bowls, topping each with the savory meat mixture.

Sprinkle shredded cheddar cheese over the meat mixture, allowing to melt slightly. Add halved cherry tomatoes, diced avocado, and fresh cilantro.

Serve with lime wedges and a dollop of sour cream. Squeeze lime juice over the bowl before enjoying.