Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Chop the russet potatoes into cubes and spread them evenly. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Roast the potatoes for 25-30 minutes, flipping halfway through, until they are crispy on the outside and tender inside.

While the potatoes are roasting, heat a large skillet over medium-high heat. Add ground beef or turkey and sauté until browned, about 5-7 minutes. Drain any excess fat.

Reduce heat to medium and add chili powder, cumin, and chopped red onion. Stir well and cook for an additional 3-4 minutes until the onion is soft.

Stir in the black beans and corn, mixing until heated through for about 2-3 minutes. Adjust seasonings as needed.

Assemble the bowls by placing crispy roasted potatoes at the bottom, followed by the meat mixture.

Top with shredded cheddar cheese, cherry tomatoes, avocado slices, and fresh cilantro. Serve with lime wedges and a dollop of sour cream.