In a mixing bowl, combine chopped chipotle peppers, oil, lime juice, cumin, salt, and pepper. Whisk until well blended, then coat the skirt steak with the marinade and refrigerate for at least 30 minutes.

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

Heat a tablespoon of oil in a large skillet over medium heat. Add the riced cauliflower and sauté for about 10-15 minutes, seasoning with salt and pepper before removing from heat.

Remove the marinated skirt steak from the refrigerator and let it rest for 10 minutes. Sear the steak in a skillet for 2-3 minutes on each side until cooked to desired doneness.

Assemble the bowls by dividing the sautéed cauliflower as the base, layering with roasted veggies and sliced skirt steak on top. Add toppings if desired and serve.