In a bowl or shallow dish, combine the marinade ingredients: chipotle peppers, avocado oil, lime juice, cumin, salt, and pepper. Stir well. Add the skirt steak to the marinade, toss to coat, and let it marinate for a few hours or overnight.

Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.

Preheat your oven to 400°F (200°C). Slice the red bell pepper and yellow onion into strips, then place them on a sheet pan.

Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt, pepper, and 1/2 teaspoon cumin. Toss to ensure the veggies are evenly coated.

Roast in the oven for 15 to 20 minutes, or until they are tender and beautifully caramelized.

While the vegetables roast, heat 1/2 tablespoon of avocado or olive oil in a large skillet over medium heat.

Add the riced cauliflower, stirring regularly until it turns golden and tender, about 15 minutes. Season with salt and pepper to taste.

Once cooked, place it in a bowl and cover to keep warm.

In the same skillet at medium-high heat, add a tablespoon of avocado oil. Once hot, add the steak and cook for about 2 to 3 minutes per side, until it reaches medium-rare (130°F).

Let the steak rest for 5 minutes on a cutting board before slicing it thinly against the grain.

Assemble your bowls by evenly spooning the riced cauliflower, roasted veggies, and sliced steak into three bowls.

Serve immediately and enjoy!