In a small bowl, combine olives, capers and red wine vinegar. Set aside.
Heat coconut oil in a large skillet over medium high heat. Add poblano peppers and cook for 5 minutes. Add ground beef and cook, stirring occasionally until it begins to brown. Reduce heat to low and stir in cumin. Season to taste with salt and pepper.
Divide “rice” evenly among four bowls. Top with meat, lettuce, olive mixture and avocado.