Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray. Set aside.
Place steak and pepper strips on the prepared sheet pan. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, pepper, garlic powder, cumin, and onion powder. Pour all of the marinade over steak and peppers, toss well to combine, and marinate for at least 30 minutes or up to 2 hours.
Transfer pan to oven and roast for 12-15 minutes, or until the meat has reached your desired doneness. Transfer the steak to a cutting board. Cover and let it rest for 10 minutes. Thinly slice against the grain.
To assemble bowls, divide the cauli rice between the 4 bowls; top with steak, pepper strips, beans, corn, avocado crema, onions, and fresh lime. Serve immediately. Enjoy!
Cilantro-Lime Cauliflower Rice:
Heat up olive oil in a large skillet on medium-high heat. Add onions and sauté for 4-5 minutes until soft and translucent. Add the garlic, jalapeño and cook for 30 seconds (making sure garlic does not burn). Add the cauliflower rice to the pan and combine with the onions, garlic, and jalapeno, and sauté for 5-7 minutes. Season with salt and pepper to taste, lime zest and juice, and cilantro. Toss everything together.
Place all the ingredients in a small bowl or in a blender (for smoother consistency). Combine until smooth and creamy.