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.