High-Protein Vegan Burrito Bowl Recipe

• Course Dinner, Lunch
• Cuisine Mexican

Prep time

Cook time

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

1. 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.
2. 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!
3. Gather and prepare all of your other garnishes and toppings
4. 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
5. Portion out as desired and reheat in the microwave for 2 to 3 minutes.