Vegan Sweet Potato Chickpea Taco Salad
A vibrant and hearty salad featuring roasted sweet potatoes and chickpeas, tossed with fresh greens and a creamy dressing.
Ingredients
Vegetables
- 2 medium sweet potatoes, cut into half-inch cubes (((2 sweet potatoes yield ~4 cups or 500 g)))
- 1 can chickpeas, drained and rinsed (((15 oz.)))
- 1 small bunch lacinato kale, rinsed and chopped (((1 small bunch yields ~3 cups or 100 g)))
- 1 head romaine lettuce, rinsed and chopped (((1 head yields ~5 cups or 270 g)))
- 1 large avocado, sliced (((optional)))
Dressing
- 3/4 cup Cheesy Jalapeño Cashew Dressing
Seasonings
- 2 Tbsp avocado oil (((plus more for massaging kale)))
- 1 tsp smoked paprika
- 1 tsp chili powder
- 3/4 tsp sea salt
Tortilla Chips
- 2 cups tortilla chips, broken into bite-sized pieces (*)
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
- Toss sweet potatoes and chickpeas with oil, paprika, chili powder, and salt. Bake for 20-25 minutes, tossing halfway through.
- Make Cheesy Jalapeño Cashew Dressing and set aside.
- Massage kale with oil in a bowl, then add romaine and toss.
- Add roasted sweet potatoes and chickpeas to greens, toss with dressing, and adjust to taste.
- Transfer to a serving dish, top with reserved sweet potatoes, chickpeas, tortilla chips, and avocado. Enjoy immediately.
Notes
Best enjoyed fresh, but can be stored in the refrigerator for 1-2 days.