Preheat oven to 425 F and line a baking sheet with parchment paper. Toss the sweet potatoes with 1/4 tsp sea salt and 1 tsp avocado oil. Place in the oven and roast until tender, about 30 minutes.

Meanwhile, heat 1 tsp of the oil in a pan on the stove over medium heat. Rub the remaining teaspoon of avocado oil over the steak, sprinkle with the remaining 1/2 sea salt, and if desired, sprinkle some herbs like rosemary, oregano, and/or thyme over each side as well.

Once the oil in the pan is hot, place the steak into the pan and leave for 5 minutes without disturbing, then flip and cook for another 5 minutes. This is a great time to slice the other veggies if you haven't done so yet! Check the temperature with an instant-read thermometer and remove it from the pan when done. (130 F for rare, 135 for medium-rare, 145 for medium and 155 for well done). Cover with some aluminum foil or a kitchen towel and let rest while you go onto the next step.

Put the cauliflower rice directly into the pan where the steak was and stir occasionally, scraping up the brown bits from the bottom of the pan, until done, about 5 minutes. The rice will turn brown and get a delicious nutty flavor.

Assemble the bowl. Sprinkle the lime juice and extra sea salt over the avocado. Enjoy!