Peel and chop your sweet potatoes then chop the bell peppers (remove ribs and seeds and onion. In a large skillet add in the olive oil and sweet potatoes and cook over medium heat stirring occasionally for about 10 minutes.
Once the potatoes are starting to get soft, add in the onion, bell peppers, diced jalapeno if using, taco seasoning, salt and pepper and continue to cook for an additional 5 minutes until all the veggies are soft. Once the veggies are cooked through add in the black beans and stir. Cook an additional minute or two until the black beans are warm.
While the veggies are cooking, follow the package instructions on the frozen riced cauliflower and cook. If using rice or quinoa in its place cook that as well.
Once everything is cooked it is time to assemble the burrito bowls. Divide the ingredients among four separate bowls by adding in the riced cauliflower first, then the veggie mix, green salsa, pepitas and finally fresh cilantro and a squeeze of lime juice. Serve warm and enjoy!