Preheat your oven to 425°F (220°C). Drizzle olive oil on a baking sheet and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Wash and chop the russet potatoes into bite-sized pieces. Spread the potatoes on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway until golden brown and crispy.

While the potatoes roast, heat a skillet over medium heat and add ground beef or turkey. Cook for about 7–10 minutes until browned, draining excess fat.

Add chopped red onion to the skillet and sauté for about 3–4 minutes until translucent. Then, sprinkle in chili powder and cumin, mixing well.

Stir in black beans and corn, allowing to warm through for another 3–4 minutes. Taste and adjust seasoning if necessary.

Layer crispy potatoes at the bottom of each bowl, followed by the meat and bean mixture.

Sprinkle shredded cheddar cheese over the warm filling, then add halved cherry tomatoes, sliced avocado, and fresh cilantro on top.

Serve with lime wedges on the side and optional sour cream for added creaminess.