Salad and fries…it’s a bit of an opposing combination perhaps? How about salad and wedges? Sweet potato wedges to be precise, beautifully baked, with just a teeny drizzle of coconut oil.
I personally couldn’t, wouldn’t and didn’t say no!
I’ve been on a bit of a Mexican/Chili/Avocado Cream kick of late. I just can’t get enough of all things that come under any of the three categories. This salad was a last minute through together that I had no intention of sharing. It was going to be all about those spicy sweet potato wedges, soft in the centre, crisp on the outside….
So I decided to combine the two…
The perfect dipping accompaniment for the two salad sauces/dressings. Avocado and cashew creams to be precise. What a wonderful cool duo over the top of the spicy “taco” salad. Having blitzed up WAY too much cauliflower in the food processor I decided to get a little experimental as you do.
A cauliflower rice and chickpea taco “meat”? Would it work?
Yes sir! It worked a treat! A little crunchy, chewy, wonderfully spicy…clumping together ever so slightly like minced meat might. On top of a fresh bed of baby spinach leaves, slow roasted tomatoes, coriander and those luscious creamy sauces and it was good to go.
I love having dinner made in advance when I know I’ll be working that little bit later. It’s such a treat to arrive home to something tasty that you can simply duck in to straight from the fridge. The sweet potato wedges on the other hand are best enjoyed fresh – round one were enjoyed as a pre work snack, round two whipped up fresh to accompany the awesome salad!
A squeeze of lime before digging in for a little hit of freshness…divine!
What’s your favourite vegan taco meat alternative? I’ve a feeling this will be the first of many over the next couple of weeks!
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: raw roast salad gluten-free vegan vegetarian soy-free avocado cashew nuts cauliflower chickpeas
Ingredients (Serves 1)
- 1/3 cup cauliflower “rice” – raw cauliflower blitzed in a food processor
- 1/3 cup (60g) cooked chickpeas
- 2 tbsp hot sauce (I used Frank’s red hot!)
- 1/4 tsp paprika
- Pinch of sea salt to taste
- Slow roasted tomatoes
- Fresh coriander
- 1/2 a ripe avocado
- 2 tbsp fresh coriander
- 1 tbsp lemon juice
- Season to taste with salt and pepper
- 1/4 cup (30g) raw cashews soaked for at least two hours
- 2-3 tbsp of water
- 1/2 tbsp lemon juice
- 1 tsp nutritional yeast
- Salt and pepper to taste
Mix together all taco meat ingredients and place in a non stick skillet over a medium heat. Cook out for 4-5 minutes.
Blend together ingredients for cashew cream until perfectly smooth – adding a little more water if necessary to reach desired consistency.
Blend together avocado cream ingredients.
Layer up salad…spinach, taco “meat”, slow roasted tomatoes and drizzle with avocado and cashew creams. Garnish with coriander to serve.