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.

Carolyn A. Hodges, R.D.
Source: EatingWell.com, January 2019
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Ingredients

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Directions

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  • Prepare Beefless Ground Beef as directed.

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  • 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.

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Nutrition Facts

297.8 calories; protein 15.4g 31% DV; carbohydrates 15g 5% DV; exchange other carbs 1; dietary fiber 6.3g 25% DV; sugars 5.2g; fat 19.6g 30% DV; saturated fat 2.8g 14% DV; vitamin a iu 642.9IU 13% DV; vitamin c 52mg 87% DV; folate 34.5mcg 9% DV; calcium 128.9mg 13% DV; iron 2.8mg 16% DV; magnesium 14.8mg 5% DV; potassium 240.8mg 7% DV; sodium 679.8mg 27% DV; thiaminmg 4% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/11/2019
No changes. I am not the best cook and this recipe was just easy and delicious. Read More