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3 Ratings
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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: EatingWell.com, January 2019

Gallery

Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

1 container
298 calories; protein 15.4g; carbohydrates 15g; dietary fiber 6.3g; sugars 5.2g; fat 19.6g; saturated fat 2.8g; vitamin a iu 642.9IU; vitamin c 52mg; folate 34.5mcg; calcium 128.9mg; iron 2.8mg; magnesium 14.8mg; potassium 240.8mg; sodium 679.8mg.

3 fat, 2 vegetable, 1 1/2 medium-fat protein

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