Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.

In a large bowl, toss the cubed potatoes with olive oil, salt, and 1/2 tablespoon of the chili powder until evenly coated.

Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, turning halfway through, until edges are crisp and centers are tender.

While potatoes roast, heat a large skillet over medium-high heat and add the ground beef.

Cook the beef, breaking it into small crumbles with a spatula, until no pink remains (approximately 7-9 minutes). Drain excess grease.

Stir in the remaining chili powder, cumin, garlic powder, onion powder, smoked paprika, and the black beans.

Reduce heat to low and cook for an additional 3 to 5 minutes to allow flavors to meld.

Divide the roasted potatoes equally among four meal-prep containers or bowls.

Top the potatoes with the seasoned beef and bean mixture.

Finish each bowl with 1/4 cup shredded cheese, a dollop of Greek yogurt, avocado slices, and minced cilantro before serving.