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

Spread seasoned potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until golden brown and crispy.

While the potatoes roast, heat a skillet over medium heat. Add ground beef or turkey and cook until browned, about 6-8 minutes. Drain excess fat.

Add chili powder and cumin to the browned meat, stirring well. Add chopped red onion and cook for an additional 5 minutes until onion is soft.

Stir in black beans and corn, heating through for 3-4 minutes. Mix thoroughly to combine all ingredients.

Assemble the bowls by portioning the roasted potatoes into individual bowls first, followed by the meat mixture on top.

Add your favorite toppings like shredded cheddar cheese, halved cherry tomatoes, diced avocado, and chopped fresh cilantro.

Serve immediately with lime wedges and a dollop of sour cream.