Cut steak into bite-sized pieces and transfer to a bowl. Add just enough avocado oil to coat the steak pieces. Sprinkle with about 1 - 2 tablespoons of southwest or taco seasoning and toss to combine. The amount of seasoning needed will vary depending on which seasoning you use and your taste preferences. Set the steak to the side.

Sprinkle southwest or taco seasoning on one side of the peeled and deveined shrimp. Add about 1 tablespoon of minced garlic to the shrimp and set to the side.

Add some avocado oil to your heated griddle surface. Add about 1 tablespoon of minced garlic to the oil and spread oil and garlic out on the griddle. Add thawed cauliflower rice to the oil and garlic.

Add about 1/4 cup chopped cilantro, juice of 1/2 lime, and light sprinkling of taco seasoning to the cauliflower rice and mix. Cook the cauliflower rice while mixing with your spatulas for about 2 minutes. Then move rice to the side of your griddle.

Add a bit more avocado oil to the empty space on your griddle. Add the peppers and onions to the oil and allow them to cook untouched for about 3-4 minutes before you begin sautéing them. Season peppers, onions, and cauliflower rice with salt and pepper to taste.

Sauté peppers and onions until tender or about an additional 2-3 minutes. Then move to the side of your griddle.

Add steak pieces to the empty part of your griddle, making sure not to overcrowd it. Allow steak to cook untouched for about 2-3 minutes to develop a nice crust. Add about 2 tablespoons of butter to the steak pieces, then toss to combine. Move steak over on the griddle to make room for the shrimp.

Add a bit more oil and about 1-2 tablespoons of butter to the empty part of your griddle. Add shrimp and sauté until cooked through.

When all of the ingredients for your burrito bowls are cooked, build the bowls. Add cauliflower rice to the bottom of a bowl. Top with peppers and onions, steak, and shrimp.

Serve burrito bowls with your favorite toppings like pico de gallo, sour cream, and guacamole.