Chorizo Taco Salad

Ingredients

Romaine Lettuce, chopped

Chickpeas, 1 can drained, rinsed

Black beans, canned, drained and rinsed

1 cup walnuts

1 cup tofu, extra firm

3 tablespoons sun-dried tomatoes with olive oil

2 garlic cloves

1/2 yellow onion, chopped

2 tsp paprika 

1 tsp garlic powder

1/2 tsp sea salt

2 TBS apple cider vinegar

cilantro

1/4 cup water

1/4 cup coconut yogurt

1 avocado

  1. In a food processor blend a pinch of sea salt and garlic cloves until chopped. Then add onion, sun-dried tomatoes, walnuts, tofu, chickpeas, apple cider vinegar, paprika, salt, garlic powder and chop in a food processor until reach a crumbled consistency
  2. Spread mixture onto a sheet pan ( with parchment paper underneath) and cook for 8 minutes at 400°F until slightly browned and let cool.
  3. Cook black beans according to instructions, can season with cumin, salt, garlic powder. 
  4. Blend avocado, yogurt, cilantro, and water in blender to make avocado cream sauce
  5. Plate with romaine lettuce with squeeze of lime juice top with black beans, walnut chorizo, and drizzle avocado sauce. Can add pico de gallo as a topping. 
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