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.
Ingredients
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1 recipe Tofu Crumbles (see associated recipe)
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1 (12 ounce) package frozen riced cauliflower
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4 teaspoons olive oil
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1 teaspoon no-salt-added taco seasoning
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1 cup thinly sliced red cabbage
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1 cup diced avocado
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½ cup pico de gallo or salsa
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¼ cup chopped fresh cilantro
Description
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Prepare Tofu Crumbles as directed.
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While the Tofu Crumbles cook, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning.
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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.
