Add 1 Tbsp olive oil to a large skillet and heat over medium heat. Add the cauliflower rice and stir to coat.  Cover skillet and steam for about 2 minutes.

Uncover and stir, then add jalapeno, ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, cayenne pepper and lime juice. Cook and stir another 1 – 2 minutes until you have desired texture.  Don’t overcook or the rice will become mushy.  Remove from heat.

Meanwhile in a separate skillet , crumble beef and break up with a spatula. Add ½ tsp salt, ¾ tsp onion powder, ¾ tsp garlic powder, cumin, chili powder and cayenne pepper to taste; cook, stirring occasionally until browned.  Do not drain the fat.  Lower heat to medium-low and add the tomato paste and water, stirring to combine.  Continue to cook and stir until thickened, then remove to a separate bowl, keeping juices in the skillet.

Heat the same skillet over medium and add 1 Tbsp olive oil. Add peppers and onions and stir to coat with fat.  Sprinkle with a bit of salt to taste, and continue to cook, stirring occasionally, about 5 minutes or until softened and browning.  Remove from heat.

To assemble burrito bowls, begin with the cauliflower rice, then layer the beef, peppers and onions. Add shredded lettuce if you like. Garnish with tomato, cilantro and a squeeze of lime juice if desired.