Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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.

Associated Recipe

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