Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

Place the diced potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly and spread in a single layer.

Roast the potatoes for 30–35 minutes, flipping halfway through, until golden brown and crispy on the edges.

While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey and cook for 7–8 minutes, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.

Add the chili powder, cumin, and chopped red onion to the skillet. Stir and cook for 5 minutes until the onion softens.

Stir in the black beans and corn. Cook for 3–4 minutes until heated through. Adjust seasoning if needed.

Divide the crispy potatoes among 4 bowls. Top each with the meat mixture.

Sprinkle shredded cheddar cheese over each bowl and let sit for about 30 seconds to melt.

Add cherry tomatoes, avocado, and cilantro. Serve with lime wedges and a dollop of sour cream.