In a small bowl, whisk together the avocado oil, lime juice, agave, chili powder, oregano, salt, cumin and garlic powder until well combined.
Add the peppers, onion, poblano, and 2 tablespoons of chopped cilantro to a separate large bowl. Pour marinade over the top and toss to evenly coat.
Spread the vegetables onto the prepared baking sheet and roast for 25 minutes, stirring 1 or 2 times throughout., until tender and slightly caramelized.
While the vegetables are roasting, cook rice according to package directions in 2 cups of water with 1 teaspoon of kosher salt. Once cooked, stir in lime juice, oil, the the remaining 2 tablespoons of chopped cilantro.
Assemble the fajita bowls with rice, fajita veggies, and toppings of choice. Serve and enjoy.