Vegan Burrito Bowls with Cauliflower Rice
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 4 Serving
1 recipe Beefless Ground Beef (see associated recipe)
1 (12 ounce) package frozen riced cauliflower
4 teaspoons olive oil
1 cup thinly sliced red cabbage
1 cup diced avocado
½ cup pico de gallo or salsa
¼ cup chopped fresh cilantro
1 teaspoon no-salt-added taco seasoning
ASSOCIATED RECIPES:
Preparation
Prep Ready In
25 m 25 m
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 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.
Nutrition information
Serving size: 1 container
Per serving: 298 calories; 20 g fat(3 g sat); 6 g fiber; 15 g carbohydrates; 15 g protein; 34 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 643 IU vitamin A; 52 mg vitamin C; 129 mg calcium; 3 mg iron; 680 mg sodium; 241 mg potassium
Nutrition Bonus: Vitamin C (87% daily value)
Carbohydrate Servings: 1
Exchanges: 3 fat, 2 vegetable, 1½ medium-fat protein
Serving size: 1 container
Per serving: 298 calories; 20 g fat(3 g sat); 6 g fiber; 15 g carbohydrates; 15 g protein; 34 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 643 IU vitamin A; 52 mg vitamin C; 129 mg calcium; 3 mg iron; 680 mg sodium; 241 mg potassium
Nutrition Bonus: Vitamin C (87% daily value)
Carbohydrate Servings: 1
Exchanges: 3 fat, 2 vegetable, 1½ medium-fat protein
Source: http://www.eatingwell.com/recipe/269843/vegan-burrito-bowls-with-cauliflower-rice/
