Pre-heat grill or grill pan on high heat. Sprinkle flank steak with all spices (cumin through pepper) evenly on both sides. Grill 4-5 minutes per side, flipping once. Let rest 10 minutes.
Toss peppers and onions with olive oil and salt then grill in a grilling basket until tender, about 15 minutes, stirring frequently; set aside.
To make the pickled onions, toss the onion slices with lime juice and salt. Let sit 10 minutes.
While peppers are cooking, begin preparing the Riced Veggies. Pre-heat a large skillet over medium-high heat then drizzle with olive oil. Pour in two bags of the Green Giant Riced Veggies and sprinkle with salt. Sauté until cauliflower is warmed through, about 6-7 minutes, stirring frequently. Divide evenly between four bowls.
Once the steak has rested, thinly slice it against the grain. Top each bowl with equal parts grilled steak, peppers & onions. Add one serving each of guacamole, pico de Gallo and pickled onions. Add jalapeño slices, cilantro and any other garnishes you wish. Enjoy!