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

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

In a skillet over medium heat, cook ground beef or turkey for 5–7 minutes until browned. Drain excess fat.

Add chopped red onion to the skillet, along with chili powder and cumin. Cook for 5 minutes until onions soften.

Stir in black beans and corn kernels, heating through for about 3–4 minutes. Adjust seasoning with salt and pepper.

Scoop roasted potatoes into bowls. Top with meat mixture and sprinkle with shredded cheddar cheese.

Garnish with halved cherry tomatoes, diced avocado, and fresh cilantro. Serve with optional lime wedges and sour cream.