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

Place the baking sheet in the oven and roast the potatoes for 25-30 minutes, stirring halfway through.

In a large skillet, heat over medium and add the ground beef or turkey. Cook for 5-7 minutes until browned. Drain excess fat.

Add chili powder, cumin, and chopped red onion to the meat. Cook for another 5 minutes until the onions are translucent.

Stir in the black beans and corn and heat for 3-4 minutes, adjusting seasoning as needed.

Divide roasted potatoes among bowls, top with the meat mixture.

Sprinkle each bowl with cheddar cheese, diced cherry tomatoes, avocado, and cilantro.

Serve with lime wedges and sour cream.