Melt 1 tablespoon butter in a large skillet set over medium heat; cook onion, red pepper, garlic, chili powder, cumin, and half of the salt and pepper for about 3 minutes or until onions start to soften. Stir in Cauliflower “Rice,” black beans, 1 ¼ cups salsa, lime juice and ¼ cup water. Cover and cook for 5 minutes. Uncover; cook for about 5 minutes or until Cauliflower “Rice” is tender and sauce has thickened.
Meanwhile, melt remaining butter in a nonstick skillet set over medium heat. Whisk eggs with 3 tablespoon water and remaining salt and pepper; pour into skillet. Reduce heat to medium-low; cook, stirring frequently, for about 5 minutes or until eggs are set and soft curds have formed.
Divide cauliflower mixture among 6 bowls. Top with scrambled eggs, avocado, remaining salsa and green onions. Serve with lime wedges.
For a vegan rice bowl, substitute scrambled tofu for scrambled eggs and vegan butter for butter.
If you like, substitute ancho or chipotle powder for chili powder.