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:, January 2019

Carolyn A. Hodges, R.D.


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Prepare Beefless Ground Beef as directed.

  • 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.


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;

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Rating: 5 stars
No changes. I am not the best cook and this recipe was just easy and delicious. Read More