Preheat your oven to 425°F (220°C). Spread the diced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat the potatoes evenly.

Bake the potatoes in the preheated oven for 25-30 minutes or until crispy and golden brown, flipping them halfway through the baking time.

Meanwhile, in a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

Add chili powder, cumin, and chopped red onion to the skillet. Stir and cook for 5 minutes or until the onion becomes soft and translucent.

Mix in the black beans and corn, and cook for an additional 3-4 minutes until heated through. Adjust seasonings if necessary.

To assemble the taco bowls, divide the roasted potatoes into serving bowls. Top with the meat mixture, ensuring each bowl is filled generously.

Sprinkle shredded cheddar cheese over the top of each bowl and add cherry tomatoes, diced avocado, and fresh cilantro.

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