Preheat your oven to 425°F (220°C). Wash and dice the russet potatoes into bite-sized cubes. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Spread the seasoned potatoes in a single layer on a baking sheet and bake for 25–30 minutes, flipping halfway through.

In a skillet, brown your choice of ground beef or turkey for about 5–7 minutes.

Sprinkle in chili powder and cumin, adding finely chopped red onion. Cook for another 3–5 minutes until onions are soft.

Add black beans and corn kernels, stirring to combine and heating through for 2–3 minutes. Adjust seasoning if necessary.

Assemble by layering crispy roasted potatoes in bowls, topping with the meat mixture, shredded cheddar cheese, cherry tomatoes, and avocado slices.

Finish with chopped cilantro and serve with lime wedges and sour cream (or Greek yogurt).