Dice the potatoes into approximately 1 to 1 ½ inch cubes.
Toss them with some olive oil, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet, then roast in the oven for 20-25 minutes until cooked through.
Cut the tomatoes into halves (or thirds if they are large).
Assemble each bowl by first placing a layer of arugula.
Add potatoes, then in sections add steak strips, corn, black beans, cheese and tomatoes.
Drizzle the bowl with lime crema (if desired).
Garnish with lime wedges and chopped cilantro (if desired) and enjoy!