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

Place the baking sheet in the oven and roast the potatoes for 25-30 minutes, flipping halfway through to ensure even crisping.

In a large skillet over medium heat, cook the ground beef or turkey for 8-10 minutes until browned. Drain excess fat.

Add diced red onion, chili powder, and cumin to the meat. Cook for another 5 minutes until the onion is soft.

Stir in black beans and corn, heating through for 3-5 minutes. Adjust seasoning as needed.

Assemble the taco bowl by adding a layer of crispy potatoes, then top with the meat and bean mixture.

Add shredded cheese, diced cherry tomatoes, and avocado on top, followed by fresh cilantro.

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