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Vegan Burrito Bowls with Cauliflower Rice
Carolyn A. Hodges, R.D.
“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.”
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
1Prepare Beefless Ground Beef as directed.
2While the Beefless Ground Beef cooks, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning.
3Divide 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.