Preheat your oven to 425°F (220°C) and dice the russet potatoes into 1-inch cubes.

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

Spread the seasoned potato cubes on a baking sheet and roast for 25-30 minutes, stirring halfway through.

In a skillet, heat over medium-high and add your ground meat. Sauté until browned, about 5-7 minutes.

Add chili powder, cumin, and chopped red onion to the meat and cook for another 5 minutes.

Mix in the black beans and corn, heating for an additional 3-4 minutes.

Assemble the bowls with roasted potatoes as the base, topped with the meat mixture and shredded cheddar cheese.

Garnish with diced tomatoes, avocado, cilantro, and lime juice, and add a dollop of sour cream.