Vegan Burrito Bowls with Cauliflower Rice Recipe

Vegan Burrito Bowls with Cauliflower Rice

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.

Prep time: 20 minutes | Active cook time: 7-8 minutes | Serves: 4-6

Ingredients

• 1 T. extra virgin olive oil
• 3-4 cloves garlic, minced
• 4 large stalks celery, chopped
• 4 large carrots, sliced
• 1 medium red onion, chopped
• ¼ t. crushed red pepper flakes
• Sea salt & black pepper, to taste
• 1 lb. red potatoes, quartered
• 6 c. chicken or vegetable broth, preferably organic
• 2 whole bay leaves
• 1 pint cherry or grape tomatoes, chopped
• 2 c. fresh arugula
• 2 T. fresh lime juice
• Parmesan cheese, freshly shaved or grated

Preparation

1. Sauté the vegetables: Add olive oil to Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and crushed red pepper flakes. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, until fragrant and the vegetables start to develop some color, approximately 4-5 minutes.

2. Build the broth: Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.

3. Add potatoes: Add potatoes, bay leaves, and chopped tomatoes to the pot. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

4. Release pressure: When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

5. Finish: Remove lid and discard the bay leaves. Stir in fresh arugula and lime juice, and season with additional salt and black pepper, if desired. Stir to combine.

6. Serve: Serve immediately topped with freshly shaved or grated Parmesan cheese, if desired. Enjoy!