Vegan Stuffed Avocado Salad with Plant-Based Chorizo

Smoky, seasoned Chorizo Ground folded into a cumin-lime black bean salad, piled into fresh avocado halves. A protein-packed complete meal that comes together in under 40 minutes.

Riffing on a base we love from Oh She Glows, we built this one around The Better Butchers Chorizo Ground - and that's what makes it a meal. Crisped up in a hot pan until golden and fragrant, it delivers a serious hit of plant-based protein alongside the smoky, seasoned flavour that ties the whole dish together. The base is a cumin-lime black bean salad with spelt, red bell pepper, fresh corn, cilantro, and green onion - bright, hearty, and full of texture.

It's the kind of recipe that looks impressive but doesn't ask much of you. The salad base keeps in the fridge for up to five days, which makes this one of the best vegan meal prep salads you can make on a Sunday.

It photographs beautifully too. Tag us @thebetterbutchermeat when you make it.

Vegan Stuffed Avocado Black Bean Salad with Plant-Based Chorizo

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 6
Diet: Vegan, nut-free, soy-free, gluten-free option (see notes)

Ingredients

For the salad:

• 1 pack The Better Butchers Chorizo Ground
• 1 cup dry spelt (or sub sorghum - see notes)
• 1 can (14 oz) black beans, drained and rinsed
• 1 large red bell pepper, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup green onion, finely chopped
• 3/4 cup corn kernels (fresh, frozen, or canned all work)
• 3 large ripe avocados

For the cumin-lime dressing:

• 1/4 cup fresh lime juice (about 2 large limes)
• 2-3 tbsp extra-virgin olive oil
• 2-3 cloves garlic, minced
• 1 tsp ground cumin
• 1.5 tsp pure maple syrup
• 1/2 tsp fine sea salt, plus more to taste
• Freshly ground black pepper
• Cayenne pepper, optional

Instructions

1. If you have time, soak the spelt overnight to cut down the cooking time. Otherwise, add them to a medium pot, cover with water, and bring to a boil. Reduce heat and simmer for 20-40 minutes until tender but still a little chewy. Drain, rinse, and set aside to cool.
2. While the spelt cook, heat a drizzle of olive oil in a skillet over medium-high heat. Crumble in The Better Butchers Chorizo Ground and cook for 3-5 minutes, breaking it apart as you go, until well browned and fragrant. Season with a pinch of cumin and salt. Remove from heat and let cool slightly.
3. In a large bowl, combine the cooled spelt, black beans, Chorizo Ground, red bell pepper, cilantro, green onion, and corn. Stir to combine.
4. In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, maple syrup, salt, and pepper. Pour over the salad and toss well. Taste and adjust - a little more lime, a pinch of cayenne, whatever it needs.
5. Halve and pit the avocados. Score the flesh in a cross-hatch pattern so it stays intact on the skin. Pile the salad generously into each avocado half.
6. Serve immediately. The avocados are best fresh, but the black bean and Chorizo Ground base keeps in an airtight container in the fridge for 3-5 days.

Tip: Don't rush the Chorizo Ground browning step. Letting it cook undisturbed for a minute or two before breaking it apart gives you those crispy, caramelized bits that make the whole dish. See our full cooking guide here.

Substitutions & Notes

No spelt? Sorghum is a seamless swap - same satisfying chew. Follow the package instructions and freshen the dressing with an extra squeeze of lime before serving, as sorghum absorbs it more than spelt.

Meal prep: Cook a double batch of the salad base and stuff fresh avocados throughout the week. The flavour actually deepens overnight.

Add more heat: A finely diced jalapeño folded into the salad, or a teaspoon of hot sauce in the dressing, takes this somewhere spicier.

Skip the avocado: The black bean and Chorizo Ground salad is equally good served over greens or alongside hummus and pita.

Gluten-free: Spelt contains gluten. For a fully gluten-free version, swap the spelt for sorghum or quinoa.

Corn: Fresh, frozen, and canned corn all work here. Fresh off the cob is great in season, but frozen or canned is just as good year-round.

Looking for more ways to use Chorizo Ground?

If you loved this one, the Chorizo Ground does equally great things in a Chorizo Bibimbap Bowl - another fast, meal-prep-friendly weeknight dinner. Or if you're after something warm and comforting, the Vegan Chorizo Skillet Queso Dip is hard to beat.

Make it once and you'll be making it every week. Tag us @thebetterbutchermeat when you do.

Shop The Better Butchers Ground

Inspired by Oh She Glows by Angela Liddon.