Vegan Sweet Potato Chickpea Taco Salad
If you love our Sweet Potato Chickpea Tacos, get ready for another FAVE!
- 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
- 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))
- 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.
The result? BIG flavor, lots of textures, and ready in just 30 minutes (hello, weeknight ease with weekend flavor)! Let’s make this satisfying, flavorful, plant-based dinner!
A little multi-tasking and some speedy knife skills are the tricks to keeping this a 30-minute meal! It all begins with sweet potatoes and chickpeas roasted with avocado oil and a mix of salt + smoky spices: chili powder and smoked paprika.
While the sweet potatoes and chickpeas are in the oven, we prep our greens and dressing. We love a mix of crunchy, sweet romaine and hearty, nutrient-rich kale for this salad, but it is flexible and will work with almost any greens, as long as they’re not too bitter or tender!
The dressing is our 5-minute Jalapeño Cashew Dressing, made simply by blending up cashews, water, lime juice, nutritional yeast, miso paste, Dijon mustard, salt, garlic, and a jalapeño! It’s super creamy, a little “cheesy,” savory, and SO good you may want to drink it straight from the blender.
The final required ingredient (tortilla chips) gives that quintessential “crunch” that makes the salad extra special! Simply crumble up store-bought tortilla chips, or if you’re feeling up for something extra, you can make homemade spiced tortilla strips.
We can’t wait for you to try this vegan taco salad! It’s: Fresh Savory Smoky Subtly spiced Full of crunchy textures Nourishing & SO flavorful!
- 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups homemade per can)
*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
*Nutrition information is a rough estimate calculated with 3/4 cup dressing and without optional avocado.
