Quinoa Taco Salad Bowl (With Vegan Chorizo!)
Author: 
Recipe type: Lunch, Dinner, Main
Cuisine: Vegan, Gluten Free, Meat Free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Vegan Chorizo
  • 1 tablespoon oil of choice
  • 2 cloves garlic, minced
  • 1 red onion, finely chopped
  • 3 medium grated or shredded sweet potatoes
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ - ½ teaspoon cayenne (depending how spicy you like it)
  • ½ tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
Fluffy Quinoa
  • 1 cup quinoa
  • 1 tablespoon oil of choice
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • ½ 400g tin of sweetcorn, drained and rinsed
  • ½ 400g tin black beans, drained and rinsed
  • Handful chopped coriander | cilantro leaves
Dressing:
  • 1 lime, juiced
  • 2 tablespoons tahini
  • 1 teaspoons cumin
  • 1 teaspoon paprika
  • ¼ teaspoon chilli powder
  • ¼ teaspoon salt & pepper
  • Pinch cayenne pepper
For the Bowl
  • Avocado
  • Crunchy tortilla strips
  • Handful greens of choice (spinach, baby kale, ...)
Instructions
Vegan Chorizo
  1. Heat up the oil in a medium-to-large skillet, then add the red onion and sauté over medium heat for 2-3 minutes before adding the garlic, frequently stirring for another minute to avoid burning.
  2. Add the remaining ingredients, except balsamic and maple syrup, and continue cooking for 10 minutes and adding a splash of water when necessary.
  3. Once sweet potatoes are softened and cooked through, stir in balsamic and maple syrup and caramelise the sweet potatoes for a further minute or two before turning off the heat.
Quinoa
  1. Rinse and drain your quinoa (this helps remove the sometimes bitter taste) and set aside.
  2. In a medium saucepan, heat up the oil with the onion and garlic, sautéing together for 1-2 minutes for soften. Add in the rinsed quinoa to the pan and stir often until quinoa is dry.
  3. Add 2 cups of boiling water and the salt and cumin. Stir together and leave on a light simmer with a lid on. Quinoa is done when all the water is absorbed, 10-15 minutes.
  4. Turn off the heat and let sit for at least 5 minutes.
  5. Using a fork, fluff up the quinoa before adding the remainging ingredients and stirring everything together.
The Dressing
  1. Simply stir all the ingredients together with 2 tablespoons water until smooth and combined, adding more water if necessary. Taste and adjust any seasoning.
To Assemble
  1. Add a layer of greens and top with the quinoa, vegan "chorizo", avocado, crunchy tortilla chips, and finally drizzle the creamy sauce aaaall over and enjoy!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/quinoa-taco-salad-bowl-with-vegan-chorizo