In a bowl or shallow dish, combine the chipotle peppers with sauce, 2 tablespoons oil, lime juice, 1.5 teaspoons cumin, salt, and pepper. Stir well, add the steak, toss to coat, and marinate for at least 2 hours or overnight for best results. Remove from fridge 30 minutes before cooking to bring to room temperature.

Preheat your oven to 400 degrees F. Slice bell pepper and onion into strips and place on a sheet pan. Drizzle with half tablespoon avocado oil and sprinkle with salt, pepper, and half teaspoon cumin. Toss to coat evenly and roast for 15 to 20 minutes until tender with slightly caramelized edges.

While vegetables roast, heat half tablespoon avocado or olive oil in a large skillet over medium heat. Add riced cauliflower and stir regularly until slightly golden and tender, about 15 minutes. Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm.

Shake excess marinade off steak to prevent steaming. In the same skillet over medium-high heat, add 1 tablespoon avocado oil. When hot, add steak and cook 2 to 3 minutes per side depending on thickness until medium rare, reaching 130 degrees F internal temperature. Transfer to cutting board and rest 5 minutes to allow juices to redistribute.

Slice the rested steak against the grain into thin strips, cutting perpendicular to the muscle fibers for maximum tenderness. Divide cauliflower rice, roasted vegetables, and sliced steak evenly among 3 bowls. Serve immediately with optional toppings like fresh cilantro, lime wedges, or sour cream.