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Vegan Burrito Bowls with Cauliflower Rice

  • 25 m
  • 25 m
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


  • 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.
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