Preheat the oven to 425°F (220°C). Toss the diced russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until well-coated.

Spread the seasoned potato cubes on a baking sheet and bake for 25–30 minutes, turning halfway through, until golden and crispy.

While the potatoes are roasting, heat a skillet over medium heat and cook the ground beef or turkey until browned, about 6–8 minutes.

Stir in chili powder, cumin, and chopped red onion into the cooked meat and sauté for 5 minutes.

Mix in the black beans and corn, cooking until heated through, about 3–4 minutes.

Divide the crispy roasted potatoes among bowls, top with the meat mixture, and sprinkle with shredded cheddar cheese.

Add halved cherry tomatoes, diced avocado, and cilantro on top before serving.

Serve with optional lime wedges and sour cream.