Ingredients: Make a Vegan Chipotle Style Salad with quinoa, yellow onion, sweet potato and more fresh ingredients. 2 cups cooked Quinoa1 Medium Yellow Onion1 Medium Tomato1 Avocado1 can of Jackfruit1 Package Soy Chorizo1 Purple or regular sweet potato1 Bunch Cilantro1 each lemon and limeSalt & PepperOlive oilCumin, Garlic pepper & Paprika Directions: Boil the quinoa after until tender and no water remains. Fluff with a fork and drizzle lightly with olive oil. Mix in a pinch of cumin, garlic powder and paprika. Salt & pepper to taste. Set aside. To make the pico de gallo simply cut the tomato and onion into a small dice. Add in chopped cilantro and lime to taste. Set aside also. To make the guacamole carefully split the avocado and remove the pit. Mash the avocado until smooth, add some small diced, garlic powder, lime or lemon juice and then salt and pepper to taste. The for best results cook the soy chorizo in a pan on medium heat until it starts to look like feta. At this point add in the jackfriut (either whole right out of the can or rough chopped). This mixture can be added to the salad hot or cold. For the sweet potato cut into small or medium dice and sautee in a pan on medium heat with light olive oil. Cook until the potato is almost mashable. About four to five minutes. Building the salad: Quinoa is the base, add as much pico de gallo, avocado, sweet potato and soy chorizo mix as you would like. Top with a lime or lemon wedge and some chopped cilantro.