Preheat your oven to 425°F (220°C). Wash and dice russet potatoes into uniform cubes. Spread on a baking sheet, drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat and roast for 30-35 minutes, flipping halfway through.

In a skillet over medium heat, brown the ground beef or turkey for 7-8 minutes. Drain excess fat.

Add chili powder, cumin, and chopped red onion to the browned meat. Cook for 5 minutes, stirring frequently, until the onion softens.

Mix in black beans and corn, cooking for 3-4 minutes, allowing to heat through.

Assemble the bowls by dividing crispy potatoes into four bowls and topping with seasoned meat, cheese, cherry tomatoes, avocado slices, and cilantro.

Serve with lime wedges and optional sour cream.