Preheat your oven to 425°F (220°C). Dice the potatoes, spread on a baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

Roast the seasoned potatoes for 25-30 minutes, flipping halfway through until crispy and golden-brown.

In a skillet, cook the ground beef or turkey over medium heat until browned, about 5-7 minutes. Drain excess fat.

Stir in the chopped red onion, chili powder, and cumin, cooking until onions are soft.

Mix in the drained black beans and corn, heating through for 3-4 minutes.

Assemble the taco bowl with roasted potatoes as the base, topped with the meat and bean mixture.

Add shredded cheese, halved cherry tomatoes, diced avocado, and cilantro on top.

Serve with lime wedges and a dollop of sour cream.