Preheat the oven to 425°F (220°C). Wash and dice the russet potatoes into bite-sized pieces, spread on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss and roast for 30-35 minutes.

In a skillet over medium heat, cook ground beef or turkey for 7-8 minutes until browned and cooked through.

Incorporate the chopped red onion, chili powder, and cumin into the skillet. Cook for 5 minutes until the onion is soft.

Mix in drained black beans and corn kernels, cooking for an additional 3-4 minutes.

Assemble bowls with roasted potatoes, layered with seasoned meat mixture and topped with shredded cheese.

Finish each bowl with fresh toppings such as cherry tomatoes, avocado, cilantro, lime wedges, and sour cream if desired.