Vegan sweet potato chickpea taco salad

Photo: Minimalist Baker

Roasted sweet potatoes and chickpeas with kale, romaine, tortilla chips, and a cheesy jalapeño cashew dressing, built like a taco salad.

From Dana Shultz at Minimalist Baker · @minimalistbaker

It's a full plant-based meal ready in 30 minutes, with the roasted sweet potato giving it the main body.

You need

• 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)

How to make it

1. Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment.
2. Toss the sweet potato cubes and chickpeas with avocado oil, smoked paprika, chili powder, and sea salt on the sheet. Roast 20 to 25 minutes, tossing halfway, until the sweet potato is tender when pierced with a fork.
3. While that roasts, make the Cheesy Jalapeño Cashew Dressing.
4. Massage the chopped kale with a little oil in a large bowl to soften it, then add the romaine and toss together.
5. Set aside a quarter of the roasted sweet potatoes and chickpeas. Add the rest to the greens with 3/4 cup (180 ml) of dressing and toss. Taste and add more dressing if you like.
6. Transfer to a serving dish, top with the reserved sweet potatoes and chickpeas, crushed tortilla chips, and sliced avocado.

Written in our own words from Dana Shultz's recipe, with their quantities. The original: Vegan sweet potato chickpea taco salad, Minimalist Baker.

Follow Chef on Pinterest for every list as it lands.

More from the list