Add the remaining ingredients, except balsamic and maple syrup, and continue cooking for 10 minutes and adding a splash of water when necessary.
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
Rinse and drain your quinoa (this helps remove the sometimes bitter taste) and set aside.
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.
Turn off the heat and let sit for at least 5 minutes.
Using a fork, fluff up the quinoa before adding the remainging ingredients and stirring everything together.
The Dressing
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
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