Preheat your oven to 425°F. Dice the medium potato into bite-sized pieces, toss with olive oil and half of the spice mix, and spread on a baking sheet.
Roast the potatoes for 20-25 minutes, stirring halfway through, until crispy and tender.
While the potatoes are roasting, heat a non-stick skillet over medium heat. Add the ground turkey and the remaining spice mix. Cook, breaking up the meat, until fully browned and cooked through, about 8-10 minutes.
Warm the black beans in a small saucepan over low heat, stirring occasionally.
Prepare the pico de gallo by combining diced tomatoes, chopped red onion, chopped cilantro, and a squeeze of lime if available. Season lightly with salt.
Assemble your taco bowl by layering the cooked ground turkey, roasted crispy potatoes, warmed black beans, and a generous spoonful of pico de gallo.
Serve immediately and enjoy this balanced and flavorful meal.