Vegan Soyrizo Bowl
So I'm testing the waters on this vegan thing and wanted to try some new recipes. I wanted to make a hearty salad using Soyrizo (vegan chorizo) and veggies.
I picked up some canned organic chickpeas from the store because I stumbled upon a really easy recipe to roast them. All you have to do is strain the chickpeas, pour them into a bowl and toss in some paprika and cayenne pepper (to taste). I like it spicy, so I didn't hold back.
Pop them in the oven at 400 degrees for about 15-20 minutes and they are done! Really easy, and a good snack on their own.
While cooking the chickpeas, I also roasted my veggies: sweet potatoes and cauliflower.
I chopped the veggies and tossed them in a little olive oil, salt, and pepper. Again, you can cook these along with the chickpeas at 400 degrees.
While the veggies were roasting, I prepared the soyrizo. I squeezed out about 4 inches and cooked it like you would a sausage on the skillet.
After the veggies and soyrizo are done, you can really just toss in anything you want. Here's what I added: tomatoes, shredded carrots, black beans (canned), avocado, jalapéno, red onions, fresh lime, and cilantro. All of this over a bed of kale. I squeezed half a lemon over everything at the very end.
Long story short, the salad was really good, really filling, and I probably didn't need all of those veggies in one salad. The soyrizo alone is enough to make it really hearty, so mission accomplished.