Heat a large skillet over medium heat and drizzle in olive oil. Add chopped yellow onion and sauté for about 3-4 minutes until it becomes translucent.

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Incorporate the chopped red and green bell peppers into the skillet and sauté for another 5 minutes.

Add the diced russet potatoes along with spices of chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper.

Pour in the vegetable broth, cover and reduce heat, and let simmer for 15-20 minutes until fork-tender.

Taste the potato mixture and adjust seasoning as needed.

While the potatoes simmer, cook your rice according to package instructions.

In serving bowls, layer a scoop of rice, followed by the potato mixture, lettuce, cheese, tomatoes, sour cream, salsa, and avocado.

Finish with optional toppings like pickled onions, cilantro, or jalapeños.