Preheat the oven to 425°F (220°C). Wash and dice the russet potatoes into uniform cubes. Spread the potatoes on a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat well.

Roast the seasoned potatoes in the preheated oven for 25-30 minutes, flipping halfway through for even cooking until crispy on the outside and tender on the inside.

In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, about 7-10 minutes, breaking up clumps. Drain excess fat.

Stir in chili powder, cumin, and chopped red onion with the cooked meat. Cook for another 3-5 minutes until onions are soft.

Add black beans and corn to the skillet, mixing thoroughly. Cook for an additional 3-4 minutes and adjust seasoning as needed.

Remove the roasted potatoes from the oven and start assembling the bowls by dividing the crispy potatoes into serving bowls, topped with the meat mixture.

Top each bowl with shredded cheddar cheese, halved cherry tomatoes, avocado slices, and fresh cilantro.

Serve with lime wedges on the side and a dollop of sour cream on top.