Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden and crisp on the edges.

While the potatoes roast, heat a large skillet over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is softened, about 6 to 8 minutes. Drain any excess fat.

Stir in the taco seasoning and water. Simmer for 2 to 3 minutes, stirring often, until the mixture thickens slightly.

To assemble the bowls, divide the roasted potatoes among 4 bowls. Top with the seasoned beef, black beans, cheddar cheese, lettuce, tomatoes, avocado, sour cream, salsa, green onions, and cilantro.

Finish with hot sauce if desired and serve immediately.