In a bowl or shallow dish, combine the marinade ingredients—chipotle peppers, olive oil, lime juice, cumin, salt, and pepper. Stir well until everything is mixed. Add the skirt steak into the marinade and toss it until fully coated. Cover and let it marinate for a few hours or overnight if possible.

Preheat your oven to 400°F. Slice the red bell pepper and yellow onion into strips. Place them on a sheet pan and drizzle with half a tablespoon of olive oil. Sprinkle with salt, pepper, and an additional half teaspoon of cumin. Toss everything together and roast in the oven for about 15 to 20 minutes until tender.

Heat half a tablespoon of avocado oil over medium heat in a large skillet. Add in the riced cauliflower and stir regularly until it becomes slightly golden and tender; this should take around 15 minutes. Season with salt and pepper. Once done, transfer it into a bowl and cover it to keep warm.

After marinating, shake off any excess marinade from the steak. In the same skillet, add a tablespoon of avocado oil over medium-high heat. Once hot, place your steak in the skillet and cook for about 2 to 3 minutes per side until medium rare. Let the steak rest for about five minutes before slicing against the grain into thin strips.

Evenly spoon riced cauliflower into bowls as your base layer. Top each bowl with generous portions of roasted veggies and sliced steak. Serve immediately while warm.