Mix the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne (if using), salt, and pepper. Set aside.

Cook the cauliflower rice. Heat 1 tablespoon oil in a large skillet over medium heat. Add the riced cauliflower and a pinch of salt. Sauté 5–7 minutes until tender and lightly golden. Remove to a bowl and let it cool slightly.

Sauté peppers and onions. In the same skillet, add the remaining 1 tablespoon oil. Cook sliced peppers and onions with a pinch of salt for 6–8 minutes until soft and slightly charred. Transfer to a plate.

Brown the meat. Add ground beef or turkey to the skillet. Cook over medium-high heat, breaking it up with a spatula, until no longer pink, about 6–8 minutes. Drain excess fat if needed.

Season the meat. Stir in the taco seasoning and tomato paste. Add the broth or water, then simmer 2–3 minutes until saucy and well coated. Taste and adjust salt as needed.

Prep fresh toppings. Halve tomatoes, dice avocado, chop cilantro, and shred lettuce or greens. Keep these separate for now to maintain freshness.

Assemble the bowls. Divide cauliflower rice among your containers. Top with a generous scoop of taco meat, then add a layer of peppers and onions. Keep lettuce, tomatoes, avocado, cheese, and sour cream in separate compartments or small containers if possible.

Finish with flavor. When ready to eat, add greens, tomatoes, avocado, cheese, a dollop of sour cream, and cilantro. Squeeze a lime wedge and add salsa or hot sauce for a kick.

Serve or store. Let hot components cool for 10–15 minutes before sealing the containers. This helps prevent condensation and sogginess.