Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.

While the potatoes are roasting, cook the ground beef or turkey in a skillet over medium heat until browned. Drain any excess fat, then stir in the taco seasoning and follow the package instructions for adding water. Simmer for about 5 minutes.

In a large bowl, combine the black beans, corn, and cherry tomatoes. Mix well and set aside.

Once the potatoes are done, assemble the taco bowls by layering the roasted potatoes, seasoned meat, and the bean-corn-tomato mixture in bowls.

Top each bowl with shredded cheddar cheese, diced avocado, a dollop of sour cream, and fresh cilantro. Serve with lime wedges on the side.