Vegan Burrito Bowls with Cauliflower Rice

Vegan Burrito Bowls with Cauliflower Rice

1 Review
From:, January 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 recipe Beefless Ground Beef (see associated recipe)
  • 1 (12 ounce) package frozen riced cauliflower
  • 4 teaspoons olive oil
  • 1 teaspoon no-salt-added taco seasoning
  • 1 cup thinly sliced red cabbage
  • 1 cup diced avocado
  • ½ cup pico de gallo or salsa
  • ¼ cup chopped fresh cilantro


  • Prep

  • Ready In

  1. Prepare Beefless Ground Beef as directed.
  2. While the Beefless Ground Beef cooks, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning.
  3. Divide the cauliflower among 4 single-serving containers with lids. Top each with ½ cup Beefless Ground Beef, ¼ 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.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: 1 container
  • Per serving: 298 calories; 20 g fat(3 g sat); 6 g fiber; 15 g carbohydrates; 15 g protein; 34 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 643 IU vitamin A; 52 mg vitamin C; 129 mg calcium; 3 mg iron; 680 mg sodium; 241 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, 2 vegetable, 1½ medium-fat protein

Reviews 1

March 10, 2019
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By: Joey
No changes. I am not the best cook and this recipe was just easy and delicious.
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