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

In a bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until well coated.

Spread the seasoned potatoes evenly on the baking sheet without overcrowding them.

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

While the potatoes are roasting, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook, breaking it apart with a wooden spoon, until no longer pink (about 7-8 minutes).

If using 80/20 beef, tilt the pan slightly to drain excess fat; minimal drainage is required for lean turkey.

Stir in chili powder, cumin, and chopped red onion with the cooked meat, and cook for another 5 minutes until the onion is soft and translucent.

Mix in drained black beans and corn, cooking for an additional 3-4 minutes until everything is heated through. Adjust seasonings to your preference.

To serve, divide the crispy potatoes across four bowls—about 1 cup per bowl—then top each with approximately 3/4 cup of the meat mixture.

Sprinkle 3-4 tablespoons of shredded cheddar cheese on each bowl and let it sit for 30 seconds to melt.

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