These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time. Source: EatingWell.com, January 2019

Carolyn A. Hodges, R.D.
Advertisement

Ingredients

Associated Recipes

Directions

  • Prepare Beefless Ground Beef as directed.

    Advertisement
  • While the Beefless Ground Beef cooks, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning.

  • Divide the cauliflower among 4 single-serving containers with lids. Top each with 1/2 cup Beefless Ground Beef, 1/4 cup each cabbage and avocado, 2 tablespoons pico de gallo (or salsa) and 1 tablespoon cilantro. Seal the containers and refrigerate until ready to eat.

Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

298 calories; 19.6 g total fat; 2.8 g saturated fat; 680 mg sodium. 241 mg potassium; 15 g carbohydrates; 6.3 g fiber; 5 g sugar; 15.4 g protein; 643 IU vitamin a iu; 52 mg vitamin c; 34 mcg folate; 129 mg calcium; 3 mg iron; 15 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0