In a mixing bowl, combine chipotle peppers, 2 tablespoons of olive oil, lime juice, cumin, salt, and pepper to create a marinade. Toss the skirt steak in the marinade and refrigerate for at least 1 hour or overnight.

Preheat your oven to 400°F (200°C). Slice the red bell pepper and yellow onion into strips. Toss with ½ tablespoon of oil, salt, pepper, and cumin, then roast on a sheet pan for 15-20 minutes.

Heat ½ tablespoon of oil in a large skillet. Add riced cauliflower, stirring frequently until golden and tender, about 15 minutes. Keep warm.

In the same skillet, add 1 tablespoon of oil and sear the marinated steak for 2-3 minutes per side until medium-rare. Let it rest for 5 minutes before slicing.

Assemble your bowls by placing a scoop of riced cauliflower at the bottom, topped with roasted veggies and sliced steak. Serve immediately.