High-Protein Vegan Burrito Bowl Recipe

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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


Cook time





  • 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


  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.
High-Protein Vegan Burrito Bowl Recipe
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