vegan burrito bowls with cauliflower rice

Lunch

Vegan Burrito Bowls with Cauliflower Rice

These meal-prep vegan burrito bowls are healthy and flavorful. 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

1 recipe tofu crumbles
1 (12 ounce) package frozen riced cauliflower
4 teaspoons olive oil
1 teaspoon no-salt-added taco seasoning
1 cup thinly sliced red cabbage
1 cup diced avocado
½ cup pico de gallo or salsa
¼ cup chopped fresh cilantro

Directions

Prepare Tofu Crumbles as directed.
While the Tofu Crumbles cook, 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 Tofu Crumbles, 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.