Vegan Burrito Bowls With Cauliflower Rice

These 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.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 1 16-ounce package extra firm tofu, drained, crumbled and patted dry
• 2 tablespoons tamari
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
• 1 12-ounce package frozen riced cauliflower
• 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

1. Combine tofu, tamari, garlic powder and paprika in a medium bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu mixture and cook, stirring occasionally, until the tofu is nicely browned, 8 to 10 minutes.
2. While the tofu mixture cooks, prepare riced cauliflower according to package directions. Toss with remaining 4 teaspoons oil and taco seasoning.
3. Divide the cauliflower among 4 bowls. Top each with ½ cup tofu mixture, ¼ cup each cabbage and avocado, 2 tablespoons pico de gallo (or salsa) and 1 tablespoon cilantro.

Nutritional Information

Per Serving: 297⅘ Calories, Total Fat: 19⅗ g, Saturated Fat: 2⅘ g, Carbohydrates: 15 g, Fiber: 6⅓ g, Protein: 15⅖ g, Sodium: 679⅘ mg, Potassium: 240⅘ mg, Iron: 2⅘ mg, Folate: 34½ mcg, Calcium: 128⅞ mg, Vitamin A: 642⅞ IU, Vitamin C: 52 mg

© Dotdash Meredith. All rights reserved. Used with permission.