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.

Carolyn A. Hodges, R.D.
Source:, January 2019


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins


Ingredient Checklist


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; 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.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
No changes. I am not the best cook and this recipe was just easy and delicious. Read More
Rating: 5 stars
Delish! It's really yummy and filling. I used Penzey's Taco seasoning on the rice. I'm currently doing a low-carb meal plan but this will stay in rotation after. My only complaint is the meatless ground beef isn't linked. Usually the recipes are. Read More