Heat a large skillet over medium heat and add coconut oil or other fat. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.

Uncover and stir, then add the jalapeño pepper, salt, seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.

Meanwhile in a separate skillet (or the same one after cooking the cauli rice) heat 1 tbsp coconut oil over medium high heat.

Crumble the beef into the skillet and break up lumps with a wooden spoon or spatula. Add the salt and all seasonings and cook, stirring occasionally until browned. Do not drain the fat. Lower heat to medium-low and add the tomato paste and water, stir to combine. Continue to cook and stir until thickened, then remove to a separate bowl.

Heat the same skillet over medium (keeping juices in skillet) and add 1 tbsp coconut oil. Add peppers and onions and stir to coat with fat. Sprinkle with a bit of sea salt to taste, and continue to cook, stirring occasionally, about 5 minutes or until softened and browning, then remove from heat.

To make the guacomole, mash together the avocado with the rest of the ingredients, adjusting seasonings to taste.

*To assemble the bowls, begin with the cauliflower rice, then layer the beef, peppers and onions, and guacamole. Garnish with more cilantro and a squeeze of lime juice if desired. Enjoy!