In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and sauté for 5-7 minutes until translucent. Stir in 2 minced garlic cloves for 1 more minute.

Toss in 1 diced red bell pepper and 1 diced green bell pepper. Sauté for about 5 minutes until softened.

Add 4 cups of diced russet potatoes and mix them with the sautéed onions and peppers. In a separate bowl, mix 1 teaspoon each of chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper, then coat the potatoes.

Pour in 1 cup of vegetable broth and simmer. Cover and cook for 15-20 minutes until potatoes are tender.

Taste and adjust seasoning, adding salt, pepper, or cayenne if desired. Cook uncovered if there's excess liquid.

Prepare 2 cups of cooked rice according to package instructions.

Assemble by placing a scoop of rice at the bottom of bowls followed by a portion of the seasoned potato mixture.

Top with 1 cup of shredded lettuce, shredded cheddar cheese, diced cherry tomatoes, sour cream, and salsa.

Finish with avocado slices and any optional toppings before serving.

Serve immediately or pack for meal prep, storing toppings separately.