Sheet-Pan Vegan Burrito Bowls with Cauliflower Rice
Ditch the soggy, microwaved cauliflower rice. Roasting frozen riced cauliflower and crumbled tofu on the same sheet pan completely transforms this meal prep—it evaporates excess moisture, crisps the edges of the tofu, and infuses everything with toasted spices. A quick lime-tossed cabbage slaw adds a bright, acidic crunch to cut through the savory base.
- Total Time40 minutes
- Yield4 meal prep bowls (serves 4) 1x
Ingredients
Scale
Sheet-Pan Tofu & Cauliflower
- 1 (14-ounce / 400g) block extra-firm tofu, drained and pressed
- 1 (16-ounce / 450g) bag frozen riced cauliflower (do not thaw)
- 2 tablespoons (30ml) olive or avocado oil, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
Lime-Cabbage Slaw
- 2 cups (140g) thinly sliced red cabbage
- 1 medium lime, juiced (about 2 tablespoons)
- Pinch of kosher salt
Bowl Assembly
- ¾ cup (180ml) pico de gallo or chunky salsa
- ⅓ cup (15g) roughly chopped fresh cilantro
- 1 large avocado, diced (see Notes for storage)
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, and kosher salt.
- Season the tofu: Using your hands, crumble the pressed tofu into bite-sized pieces directly onto one half of the prepared baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with half of the spice mixture. Toss well to coat, then spread into an even layer.
- Season the cauliflower: Pour the frozen riced cauliflower onto the empty half of the baking sheet. Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining spice mixture. Toss just the cauliflower until fully coated, spreading it out evenly.
- Roast: Bake for 20 to 25 minutes, gently tossing the tofu and cauliflower on their respective sides halfway through, until the cauliflower is relatively dry and slightly toasted, and the tofu crumbles are firm and browned on the edges. Remove from the oven and let cool slightly.
- Mix the slaw: While the sheet pan is in the oven, combine the sliced red cabbage, lime juice, and a pinch of salt in a medium bowl. Toss well and let it sit for at least 10 minutes to soften slightly and turn bright pink.
- Assemble the containers: Divide the roasted cauliflower rice and spiced tofu crumbles evenly among four meal-prep containers. Top each with the lime-cabbage slaw, diced avocado (see Notes), pico de gallo, and cilantro. Seal and refrigerate.
Notes
- Why it works: Cooking the frozen cauliflower rice at a high temperature on a wide sheet pan prevents it from steaming in its own liquid, resulting in a significantly better, drier texture that mimics actual rice.
- Avocado storage tip: Diced avocado will brown over several days in the fridge. For the best texture and color, pack the bowls without the avocado and slice a quarter of a fresh avocado over your bowl right before eating. Alternatively, heavily toss the diced avocado in extra lime juice before packing.
Nutrition (per serving — estimates)
Calories: 275 | Total Carbs: 16g (Fiber: 7g, Sugar: 5g) | Fat: 18g (Saturated: 3g) | Protein: 12g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 5g
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 12g