1. Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic powder, paprika, half the cumin, salt, and pepper, then spread on a baking sheet in a single layer.

2. Roast potatoes 25–30 minutes, flipping once halfway through, until golden and crispy on the outside and tender inside.

3. Meanwhile heat a large skillet over medium heat. Add ground beef, turkey, or plant-based mince and cook, breaking it up with a spoon, until browned and cooked through.

4. Stir in diced onion and minced garlic and cook 2–3 minutes more until softened.

5. Add chili powder or taco seasoning, remaining cumin, salt, and pepper to taste. Stir to coat the meat in the spices.

6. Add black beans and corn to the skillet, stirring until warmed through and coated in the seasoned juices. Remove from heat and keep warm.

7. In a small bowl whisk together Greek yogurt or sour cream with lime juice and a pinch of salt to make a quick lime crema.

8. Prep toppings by shredding lettuce or cabbage, dicing tomato, cubing avocado or preparing guacamole, and gathering salsa and any optional extras.

9. To serve, divide crispy roasted potatoes among bowls. Spoon hot taco meat and bean mixture over the top and sprinkle with cheese so it begins to melt.

10. Finish each bowl with lettuce, tomato, avocado or guacamole, salsa or pico de gallo, a drizzle of lime crema, chopped cilantro, and desired extras such as pickled onions, jalapeño slices, hot sauce, or crushed tortilla chips.