What if I don't have cashew dressing?

Any creamy dressing works — try tahini-lime, chipotle ranch, or even a simple avocado-lime dressing.

Can I meal prep this?

Roast the vegetables and prep the greens separately. Assemble with dressing and chips just before eating.

How do I get crispier chickpeas?

Pat the chickpeas very dry before roasting and spread them in a single layer with space between each one.

Vegan Sweet Potato Chickpea Taco Salad

Name: Vegan Sweet Potato Chickpea Taco Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: 2 whole sweet potatoes; 1 can chickpeas; 2 tbsp avocado oil; 1 tsp smoked paprika; 1 tsp chili powder; 0.75 tsp sea salt; 1 bunch lacinato kale; 1 head romaine lettuce; 0.75 cup jalapeño cashew dressing; 2 cup tortilla chips; 1 whole avocado

A hearty vegan taco salad with roasted sweet potatoes, crispy chickpeas, and creamy jalapeño dressing over massaged kale — naturally gluten-free and ready in 35 minutes.

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

Calories

442/serving

Difficulty

Easy

by Replay RecipesMexican-Inspired Cuisine

VeganGluten-FreeDairy-FreeDinnerMeal Prep

Nutrition Per Serving

442Calories

13gProtein

59gCarbs

19gFat

12gFiber

10gSugar

Ingredients

2 whole sweet potatoes
1 can chickpeas
2 tbsp avocado oil
1 tsp smoked paprika
1 tsp chili powder
0.75 tsp sea salt
1 bunch lacinato kale
1 head romaine lettuce
0.75 cup jalapeño cashew dressing
2 cup tortilla chips
1 whole avocado

Servings

4 servings

Ingredients

Roast the sweet potatoes and chickpeas

Preheat oven to 425°F and line a large baking sheet with parchment paper. Spread the cubed sweet potatoes and drained chickpeas on the pan. Drizzle with avocado oil and season with smoked paprika, chili powder, and sea salt. Toss to coat evenly. Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are slightly crispy.

22 min

Prepare the greens

While the vegetables roast, remove the kale stems and chop the leaves. Place in a large bowl and massage with a small drizzle of oil for about a minute until the leaves soften and turn bright green. Add the chopped romaine and toss together.

Assemble the salad

Add three-quarters of the roasted vegetables to the greens along with the jalapeño cashew dressing. Toss until well coated. Transfer to serving bowls and top with the remaining roasted vegetables, broken tortilla chips, and sliced avocado.

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Tips & Variations

Massaging the kale with oil breaks down its tough fibers and removes bitterness
Add the tortilla chips last so they stay crunchy

Frequently Asked Questions

What if I don't have cashew dressing?: Any creamy dressing works — try tahini-lime, chipotle ranch, or even a simple avocado-lime dressing.
Can I meal prep this?: Roast the vegetables and prep the greens separately. Assemble with dressing and chips just before eating.
How do I get crispier chickpeas?: Pat the chickpeas very dry before roasting and spread them in a single layer with space between each one.

Recipe inspired by the original at minimalistbaker.com. Ingredients and factual cooking data extracted; instructions independently written.

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