• To create cauliflower rice, chop cauliflower into florets and add to a food processor.
• Process until it reaches a rice-like consistency. (Note: If you don't have a food processor, you can grate the cauliflower with a box grater to create rice.) Transfer into a bowl and set aside.
• Create your avocado dressing by combining your avocado, olive oil, lemon juice and water together in a food processor or blender and blend until smooth. Transfer into a jar and set aside.
• Combine chili powder, cumin, cayenne, paprika, sea salt and black pepper in a bowl and mix well. Sprinkle over both sides of the tilapia fillets.
• Grease a large cast iron skillet with a bit of olive oil and place it over medium high heat.
• Add your tilapia fillets two at a time. Let sear for 3 to 4 minutes per side, flip and let sear for another 3 minutes or until fish is completely cooked through. (Note: Fish is done when it flakes with a fork.) Remove from heat and chop into pieces. Set aside.
• Divide cauliflower rice in between bowls and top with red onion, green pepper and black beans. Add blackened tilapia, drizzle with desired amount of avocado dressing and serve with lime wedges. Enjoy

For the chicken:

• First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
• Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
• Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
• Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

For the Spanish rice:

• In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
• Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Note: Use the recommended about of liquid (broth and tomato sauce) for the rice as instructed on package.
• Stir in the black beans and red onion, mixing thoroughly.

For the bowls:

• Place Spanish rice in the bowl first, top with the sliced chicken. Garnish with tomatoes and avocados.