Trifecta
High-Protein Vegan Burrito Bowl Recipe
Simple and delicious high-protein vegan burrito bowl recipe made with Beyond Meat, cauliflower rice, a colorful red cabbage slaw, and fresh garnishes.
Prep time
10minutes
Cook time
8minutes
Servings
servings
Ingredients
- 4 Trifecta Beyond Meat burgers or 16 oz Beyond Meat
- 1 can black beans, drained and rinsed
- 1 red or yellow bell pepper, sliced
- 2 cups red cabbage shredded
- 1/4 cup cilantro leaves, chopped
- 1/4 cup shredded carrots
- 1 tsp Chia Seeds
- 2 tbsp lime juice
- 1 tbsp Apple Cider Vinegar
- Garnish
- 1 avocado or guacamole
- Vegan cheddar cheese or plant-based sour cream
- Store-bought pico de gallo or salsa
- Cilantro Cauliflower Rice
- 2 cups cauliflower rice
- 1/2 cup cilantro chopped
- 2 tbsp lime juice
- 1 tsp Cumin
Instructions
- To make the slaw, combine the shredded red cabbage, carrots, chia seed, lime juice, cilantro, and apple cider vinegar; massage throughly to tenderize the cabbage and then set aside to let marinade while preparing the other ingredients.
- To prepare the cauliflower rice, purchase frozen or fresh pre-prepared cauliflower rice and microwave for 2-3 minutes to cook. Then combine with chopped cilantro, lime juice, cumin, a pinch of salt and any other herbs and spices you'd like!
- Gather and prepare all of your other garnishes and toppings
- Prepare the taco filling or in a frying pan on medium heat. saute the beyond meat or trifecta beyond burgers and season with smoked paprika, cumin, and salt and pepper, to taste. Sauté for 6 to 8 minutes and add in 2-3 tablespoons of your favorite salsa or pico de gallo
- Portion out as desired and reheat in the microwave for 2 to 3 minutes.

There is no Nutrition Label for this recipe yet.