Step 1: Marinate the Steak

1. In a bowl or shallow dish, combine the chipotle peppers, oil, lime juice, cumin, salt, and pepper.
2. Add the skirt steak, toss to coat, and marinate for a few hours or overnight for best results.
3. Remove the steak from the fridge 30 minutes before cooking.

Step 2: Roast the Vegetables

1. Preheat your oven to 400°F.
2. Toss sliced bell pepper and onion with oil, salt, pepper, and cumin on a sheet pan.
3. Roast for 15-20 minutes, or until tender and slightly caramelized.

Step 3: Prepare the Cauliflower Rice

1. Heat oil in a skillet over medium heat.
2. Add riced cauliflower and cook, stirring often, until slightly golden and tender, about 15 minutes.
3. Season with salt and pepper.

Step 4: Cook the Steak

1. Shake off excess marinade from the steak.
2. Heat oil in a skillet over medium-high heat.
3. Cook steak for 2-3 minutes per side, or until medium-rare (130°F internal temp).
4. Let the steak rest for 5 minutes, then slice against the grain into thin strips.

Step 5: Assemble and Serve

1. Divide cauliflower rice, roasted veggies, and sliced steak into 3 bowls.
2. Serve immediately and enjoy!