To Make Buddha Bowl Toppings: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Add sweet potato cubes and spray the top of the sweet potatoes with cooking spray. Sprinkle with 1.5 tsp taco seasoning and salt over top then toss potatoes around on the pan. Roast potatoes for 15 minutes.

Take out, add pepper slices and garbanzo beans. Drizzle with olive oil, sprinkle with remaining 1.5 tsp taco seasoning. Toss to coat vegetables evenly, spread back out on pan for even roasting, and cook for another 15 minutes.

To Make Cauliflower Rice: While vegetables are in the oven, prepare the cauliflower rice. Rinse the cauliflower and dry well (drying well is important for the overall texture of the cauliflower rice and preventing it from becoming mushy). Roughly chop the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is fine like couscous. Don't over process. Set aside and repeat with the remaining cauliflower.

Bring a large skillet to medium heat and spray with nonstick cooking spray. Add cauliflower rice, salt, pepper, and onion powder. Cook for 3-4 minutes or until the cauliflower rice is tender. Remove from heat and set aside.

To Assemble Bowl: Add cauliflower rice to bowl. Top with buddha veggies. Sprinkle with fresh cilantro, and serve with tzatiki, hummus, or dressing of choice!