Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Wash and dice the Russet potatoes into bite-sized cubes. In a mixing bowl, combine potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well until evenly coated.

Spread the seasoned potatoes on the prepared baking sheet and roast for about 25-30 minutes, flipping halfway through, until golden brown and crispy.

While the potatoes are roasting, heat a skillet over medium-high heat and cook the ground beef or turkey until browned, about 5-7 minutes. Drain excess fat.

Sprinkle taco seasoning over the browned meat with a splash of water. Stir and let simmer for 2-3 minutes.

In a small pot, heat the black beans and corn over medium-low heat for about 5 minutes until warmed through, stirring occasionally.

Assemble the bowls by layering crispy potatoes at the bottom, followed by beef mixture, warmed beans, corn, and cheddar cheese.

Top each bowl with sour cream, cilantro, diced tomatoes, green onions, and jalapeños.

Serve with lime wedges on the side for an extra zesty kick.