• Heat your grill to 400 degrees (medium high)

For the Salsa

• Put the tomatoes, garlic cloves, black chili pod, ancho chili pods, salt, pepper, cinnamon, and cumin into an enamel-coated dutch oven and place in your grill. Cook for 45-60 minutes.
• Skewer the jalapenos and poblano and grill if making the salsa alone. If making along with the rest of this dish, skewer these peppers with the peppers and onions noted below to take on more flavor. Grill until charred and cooked through.
• Put the jalapenos and poblano into a blender. Add the cooked down tomatoes along with everything else, but first remove the stems from the dried ancho and black chilis. Blend for 10-20 seconds until mostly smooth but not completely. Chill in the fridge for one hour at least.
• Add the diced onion, cilantro, honey, and season with salt and pepper to preferred taste. Mix together and chill in the fridge until ready to serve.

For the Grilled Vegetables

• Toss together the vegetables and seasonings (leaving out the spinach). Skewer and grill for 15-20 minutes until cooked through and slightly charred. Remove the vegetables from the skewers, slice the mushrooms, and toss it all together with the spinach.

For the Avocado Cream

• Whisk together all the ingredients until smooth. Use a blender or food processor if your avocado is a little hard or underripe.

Assemble the bowl

• In each bowl add 1 cup of cauliflower rice, 1/4 of the grilled vegetables and spinach, 2 cups of lettuce, 1/4 cup black beans, 1/4 of an avocado, and top with the avocado cream, fire roasted salsa, green onion, and a squeeze of fresh lime. Season with salt and pepper to taste and enjoy.