World Recipe Archive
← All recipes

Vegan Sweet Potato Chickpea Taco Salad

🇺🇸 United States · Tex-Mex

Servings: 4 Prep: 5 minutes Cook: 25 minutes Total: 30 minutes

Ingredients

  • 2 medium sweet potatoes, cut into half-inch cubes (about 4 cups)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 2 Tbsp avocado oil, plus more for massaging kale
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 3/4 tsp sea salt
  • 3/4 cup cheesy jalapeño cashew dressing
  • 1 small bunch lacinato kale, rinsed and chopped (about 3 cups)
  • 1 head romaine lettuce, rinsed and chopped (about 5 cups)
  • 2 cups tortilla chips, broken into bite-sized pieces
  • 1 large avocado, sliced (optional)

Steps

  1. Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  2. Toss sweet potatoes and chickpeas with avocado oil, smoked paprika, chili powder, and sea salt on the baking sheet.
  3. Bake 20-25 minutes, tossing halfway through, until sweet potatoes are fork-tender.
  4. Meanwhile, prepare the cheesy jalapeño cashew dressing and set aside.
  5. Place chopped kale in a large bowl and massage with a little oil until slightly tender.
  6. Add romaine to the kale and toss to combine.
  7. Reserve about 1/4 of the roasted sweet potatoes and chickpeas for topping.
  8. Add the remaining sweet potatoes and chickpeas to the greens, then toss with 3/4 cup dressing, adding more to taste.
  9. Transfer salad to a serving dish and top with reserved sweet potatoes and chickpeas.
  10. Garnish with crushed tortilla chips and sliced avocado, if using.
  11. Serve immediately; store leftovers refrigerated for up to 2 days.

Notes

Best enjoyed fresh; dressing amount can be adjusted to taste.

Source: minimalistbaker.com