This dish was ultimately inspired by the Quinoa Taco Salad with I had at by Chloe last week. I just could not get it out of my head – the vegan chorizo, the fluffy quinoa, the creamy dressing. Oh, and the crunchiest of tortilla crisps to bring it all together. It was the KWEEN of salads, and I wanted it again, wanted it bad.
Instead of lugging my lazy a*s there again, I figured I’d make it myself. Not necessarily the path of least resistance, but it did mean I could eat it in the comfort of my own home, sitting in comfy clothes and not having to face the cold. Too lazy to put on a jacket, but apparently not too lazy to fluff up quinoa. Go figure.
Anyways, I was SO happy with the result. M even claimed this was even better than the one from by Chloe. HA!
The OG from the restaurant used seitan for their vegan chorizo, but I decided to turn my attention to the humble sweet potato. Not only is it more accessible, it also makes this whole dish gluten free and hopefully more accessible for those who can’t necessarily find seitan where they live.
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Hi, I'm Teffy, and this blog is all about inspiring a balanced life through delicious and wholesome foods. Healthy eating shouldn't be hard and stressful, it should be easy and fun! It's not about being perfect either, so go ahead and have that chocolate - and that green smoothie too!