1. Preheat oven to 220°C (425°F). Arrange diced potatoes on a large baking sheet in a single layer. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper, then toss to coat.

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

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

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

5. Stir in the black beans and corn and cook for 3–4 minutes until heated through. Adjust seasoning with salt and pepper if needed.

6. Divide the roasted potatoes among four bowls. Spoon the meat mixture evenly over each portion.

7. Sprinkle shredded cheddar cheese over the bowls and allow it to melt slightly.

8. Top with cherry tomatoes, diced avocado, and chopped cilantro. Serve immediately with lime wedges and a dollop of sour cream.