Vegan Sweet Potato Chickpea Taco Salad
Vegan taco salad with a twist: roasted sweet potatoes, chickpeas, and a “cheesy” cashew dressing! A satisfying, flavorful, plant-based meal ready in just 30 minutes!
Servings 4
Ingredients
- 2 medium sweet potatoes, cut into half-inch cubes (2 sweet potatoes yield ~4 cups or 500 g)
- 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups homemade per can)
- 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 (1 small bunch yields ~3 cups or 100 g)
- 1 head romaine lettuce, rinsed and chopped (1 head yields ~5 cups or 270 g)
- 2 cups tortilla chips*, broken into bite-sized pieces
- 1 large avocado, sliced (optional)
Instructions
- Preheat your oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
- Place chopped sweet potatoes and chickpeas onto the baking sheet and toss with avocado oil, smoked paprika, chili powder, and sea salt. Bake for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender when pierced with a fork.
- Meanwhile, make your Cheesy Jalapeño Cashew Dressing and set aside.
- Place the chopped kale into a large mixing bowl and massage with a little oil to break down a bit/promote tenderness and digestability. Add the romaine and toss to combine.
- Once the sweet potatoes and chickpeas are roasted, reserve 1/4 of them for serving, then add the rest to the lettuce + kale mixture and toss with 3/4 cup (180 ml) of the dressing (amount as recipe is written // adjust if altering default number of servings). Taste and adjust as needed, adding more dressing to taste.
- Transfer to a serving dish and top with the remaining sweet potatoes and chickpeas. Garnish with slightly crushed tortilla chips and sliced avocado (optional). Best when enjoyed immediately, but it will keep up to 1-2 days in the refrigerator.
Video
Notes
*The prep time assumes doing most of the rinsing + chopping while your sweet potatoes and chickpeas are baking.
*You can use any tortilla chips/strips you prefer in this recipe — corn, grain-free, or homemade spiced tortilla strips. We photographed this recipe with homemade but also love store-bought plain corn tortilla chips for ease!
*Loosely adapted from and inspired by our Garlicky Kale Salad with Crispy Chickpeas, BBQ Sweet Potato Chickpea Tacos, and NYT Cooking Vegan Caesar Salad with Crisp Chickpeas.
*Nutrition information is a rough estimate calculated with 3/4 cup dressing and without optional avocado.
*You can use any tortilla chips/strips you prefer in this recipe — corn, grain-free, or homemade spiced tortilla strips. We photographed this recipe with homemade but also love store-bought plain corn tortilla chips for ease!
*Loosely adapted from and inspired by our Garlicky Kale Salad with Crispy Chickpeas, BBQ Sweet Potato Chickpea Tacos, and NYT Cooking Vegan Caesar Salad with Crisp Chickpeas.
*Nutrition information is a rough estimate calculated with 3/4 cup dressing and without optional avocado.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 442 Carbohydrates: 58.7 g Protein: 12.6 g Fat: 19.4 g Saturated Fat: 2.6 g Polyunsaturated Fat: 4.6 g Monounsaturated Fat: 10.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 967 mg Potassium: 902 mg Fiber: 11.9 g Sugar: 10.3 g Vitamin A: 4020 IU Vitamin C: 24 mg Calcium: 142 mg Iron: 4 mg