By Chloe Quinoa Taco Salad Bowl (Vegan!)

October 24, 2018

I’m not normally the biggest salad fan (who is?) and never would dream of ordering it when I’m out, however, a few weeks ago I went to By Chloe, and decided to go against what I normally eat and get a salad. I had the Mexican quinoa taco salad, which was amazing, delicious and completely vegan!

 

By Chloe Taco Salad Bowl

 

By Chloe is a really cute insta-worthy cafe, that I recommend trying if you are ever in the Covent garden area! I also tried the homemade lemonade, and vegan mac n cheese, which were both amazing!

However, it was the By Chloe Vegan Taco Salad Bowl that was my fav, and I knew I had to recreate it at home! I think I did a pretty good job…

Homemade By Chloe Vegan Taco Salad Bowl

By Chloe Quinoa Taco Salad Bowl

Ingredients (serves 2):

Vegan Chorizo:

  • 3 medium sweet potatoes, grated
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ tablespoon balsamic vinegar
  • 1 tablespoon maple syrup

Quinoa:

  • 1 cup quinoa
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • ½ 400g tin of sweetcorn, drained and rinsed
  • ½ 400g tin black beans, drained and rinsed
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • Handful chopped coriander | cilantro leaves

Tortilla Strips:

  • 2 Tortilla wraps

Dressing:

  • 1 lime, juiced
  • 2 tablespoons tahini
  • 1 teaspoons cumin
  • 1 teaspoon paprika
  • ¼ teaspoon chilli powder
  • ¼ teaspoon salt & pepper

For the Bowl:

  • Avocado
  • Tomatoes
  • Greens of choice (spinach, baby kale, choices are endless!)

Instructions:

Vegan Chorizo:

  1. Heat up the oil in a pan, then add the red onion and sauté over medium heat for 2-3 minutes before adding the garlic. Stir frequently for a minute to avoid burning.
  2. Add the remaining ingredients (except balsamic and maple syrup) and cook for 10 minutes.
  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, fry the onion and garlic for 1-2 minutes to soften. Add in the rinsed quinoa to the pan and stir until quinoa is dry.
  3. Add 2 cups of boiling water, the salt and cumin. Leave on a light simmer with a lid on – the quinoa will be done when all the water is absorbed (around 10-15 minutes).
  4. Turn off the heat and set aside for at least 5 minutes.
  5. Using a fork, fluff up the quinoa before combining with the remaining ingredients.

Tortilla Strips:

  1. Cut the wraps into small strips
  2. Place in a preheated grill and cook for 5 minutes until crispy

The Dressing:

  1. Simply stir all the ingredients together with 2 tablespoons water until smooth and combined, adding more water if necessary.

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 all over!
  2. Enjoy!

3 Comments

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    April 24, 2019 at 6:57 am

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