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.
