Main image of Chorizo Taco Salad Bowl

Chorizo Taco Salad Bowl

15 min


This hearty salad is filled with crisp, fresh veggies, topped with a spicy chorizo tofu, with a creamy and zesty dressing drizzled overtop.



15 min


15 min


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  • 4 cups (228 g)
    sliced iceberg lettuce
  • ½ cup (86 g)
    cooked black beans
  • ½ cup (113 g)
  • 6
    cherry tomatoes, quartered
  • ½
    avocado, sliced
  • ½ cup (83 g)
  • ¼ cup (36 g)
    roasted sunflower seeds
  • ¼ cup (4 g)
    fresh cilantro (optional)
  • 1
    stalk green onion, sliced (optional)
  • 2 Tbsp (19 g)
    pickled jalapeño slices

Cajun cashew dressing

  • ⅓ cup (43 g)
    raw cashews, soaked for 1 hour
  • 1
    lime, juiced
  • 2 tsp (8 g)
    Cajun seasoning
  • 2 Tbsp (30 mL)
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  1. Divide all of the salad ingredients between bowls.
  2. Add the cajun cashew dressing ingredients to a small food processor and blend on high until smooth. Add more water if needed to reach your desired consistency.
  3. Top the salad with the dressing, and enjoy!


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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Alex - Sept. 5, 2021, 4:30 p.m.

Can you upload pdf versions, please? I would like to have all your recipes together in my kindle. I miss this feature here on this newer website. :(

PUL Team - Sept. 5, 2021, 8:59 p.m.

Hey Alex, thanks for the request. Just below the directions and storage information, you should see a green "print" button. When you click this it'll take you to a print page where you can save the recipe as a PDF. I hope this helps for now 😊