Chorizo Taco Salad Bowl

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: INGREDIENTS: Bowl:

½ head iceberg lettuce, thinly cut

½ cup (115g) cooked beans (I used haricot)

½ cup (100g) PUL vegan tofu chorizo (or store-bought)

4 to 6 cherry tomatoes, quartered

½ avocado, thinly sliced

½ cup (130g) salsa (homemade or store-bought)

¼ cup (30g) sunflower seeds

¼ cup (4g) diced cilantro (optional)

2 Tbsp (15g) scallions, thinly sliced (optional)

Pickled jalapeños to top (optional)

subheading: INGREDIENTS: Cajun Cashew Dressing:

⅓ cup (45g) raw cashews, soaked for 1 hour

1 lime, juiced (30 to 40mL)

2 tsp (10g) cajun spice

2 Tbsp (30mL) water

Directions at pickuplimes.com

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