As a part of our two recipe series using this beloved Vegan Tofu Chorizo, last week we shared this amazing Pasta with Vegan Bolognese Sauce and this week, we're sharing this incredible taco salad bowl.
This bowl is a fantastic source of protein - coming from 4 different ingredients:
+ Sunflower Seeds
Now, if you've given our Plate Method article a read, you'll notice that this recipe doesn't necessarily abide by the rules for a "balanced meal" because it doesn't have any grain products. It is a salad, after all. And realistically, not every salad is going to have grains and/or legumes in them. With that said, if you want to make this into a proper "balanced" meal, consider adding some grains into the mix. Something like quinoa, brown rice, bulgar, buckwheat - anything you desire.
We served this bowl up with some of Mary's Gone Crackers, feel free to add any kind of crackers you like to the side to add some crunch!
Chorizo Taco Salad Bowl
▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free
Yield: 4 side servings or 2 main servings (if served with grains)
Prep Time: 10 min
Total Time: 10 min
1/2 head iceberg lettuce, thinly cut
1/2 cup (115g) cooked beans (I used haricot)
1/2 cup (100g) PUL vegan tofu chorizo (or store-bought)
4-6 cherry tomatoes, quartered
1/2 avocado, thinly sliced
1/2 cup (130g) salsa (homemade or store-bought)
1/4 cup (30g) sunflower seeds
1/4 cup (4g) diced cilantro (optional)
2 Tbsp (15g) scallions, thinly sliced (optional)
Pickled jalapeños to top (optional)
INGREDIENTS: Cajun Cashew Dressing
1/3 cup (45g) raw cashews, soaked for 1 hour
1 lime, juiced (30-40mL)
2 tsp (10g) cajun spice
2 Tbsp (30mL) water
Divide all salad ingredients between two medium bowls.
Add the cajun cashew dressing ingredients to a food processor or blender and blend on high until smooth. Add more water if needed to reach your desired consistency.
Top the salad with the dressing, and enjoy!
Variations: add any other veggies of your choosing, like corn or bell peppers. Enjoy as a salad, or to make this a complete meal add some whole grains like brown rice or quinoa.
Speed-it-up: using canned beans speeds up the process.
Storage: salad dressing can be kept in the fridge in an air-tight container for up to three days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes