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Sweet Potato Chickpea Taco Salad - Taco salad: enjoy this bright vegan sweet potato and chickpea recipe. Loaded with flavor, it's perfect for a healthy and sati

Sweet Potato Chickpea Taco Salad

Taco salad: enjoy this bright vegan sweet potato and chickpea recipe. Loaded with flavor, it's perfect for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, cut into half-inch cubes (~4 cups or 500 g)
  • 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 (~3 cups or 100 g)
  • 1 head romaine lettuce, rinsed and chopped (~5 cups or 270 g)
  • 2 cups tortilla chips, broken into bite-sized pieces

Method
 

  1. Preheat your oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
  2. 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.
  3. Meanwhile, make your Cheesy Jalapeño Cashew Dressing and set aside.
  4. Place the chopped kale into a large mixing bowl and massage with a little oil to break down a bit/promote tenderness and digestibility. Add the romaine and toss to combine.
  5. 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.
  6. Transfer to a serving dish and top with the remaining sweet potatoes and chickpeas. Garnish with slightly crushed tortilla chips. Best when enjoyed immediately, but it will keep up to 1-2 days in the refrigerator.

Notes

- For extra crispy sweet potatoes, ensure they are in a single layer on the baking sheet and not overcrowded.
- Massaging the kale with a little oil before adding other ingredients helps tenderize it and makes it more enjoyable to eat.
- This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.