In a bowl or shallow dish, combine the chipotle peppers in adobo sauce, avocado oil, fresh lime juice, cumin, salt, and pepper to create a flavorful marinade. Add the skirt steak to the bowl and toss it well to coat thoroughly. For the best results, let it marinate for a few hours or even overnight if possible. Remember to take the steak out of the fridge about 30 minutes before cooking so it can come to room temperature.

While your steak is marinating, preheat your oven to 400°F (200°C). Slice up your red bell pepper and half of a yellow onion into strips and spread them on a sheet pan. Drizzle with half a tablespoon of olive oil and sprinkle generously with salt, pepper, and half a teaspoon of cumin. Toss everything together until the veggies are nicely coated. Pop them in the oven for about 15-20 minutes until they’re tender and slightly caramelized.

Heat half a tablespoon of avocado or olive oil in a large skillet over medium heat. Once hot, add your bag of riced cauliflower and stir regularly until it turns slightly golden and tender—this should take around 15 minutes. Season with salt and pepper to taste. After cooking, transfer it to a bowl and cover it to keep warm.

Shake off any excess marinade from your skirt steak before heating up one tablespoon of avocado oil in the same skillet over medium-high heat. When hot, add your steak. Cook for about 2-3 minutes on each side until you reach medium rare. Once done, place the steak on a cutting board and let it rest for about five minutes.

After resting, slice the skirt steak against the grain into thin strips.

In three bowls, evenly distribute your riced cauliflower as the base. Top with generous portions of roasted veggies and sliced steak. Feel free to add any extra toppings you love.

Serve these bowls immediately while they’re warm.