Vegan Sweet Potato Chickpea Taco Salad
Roasted sweet potatoes and smoky chickpeas piled on massaged kale and romaine, topped with tortilla chips and a creamy jalapeño cashew dressing.
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Instructions
Instructions
1
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.
Roast vegetables
2 whole sweet potatoes (medium, cut into 1/2-inch cubes)
1 can chickpeas (15 oz, drained and rinsed)
2 tbsp avocado oil
1 tsp smoked paprika
1 tsp chili powder
¾ tsp sea salt
2
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.
1 bunch lacinato kale (small, stemmed and chopped)
1 head romaine lettuce (chopped)
3
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.
¾ cup jalapeño cashew dressing (or store-bought creamy jalapeño dressing)
2 cup tortilla chips (broken into pieces)
1 whole avocado (sliced)
Recipe source: https://minimalistbaker.com/vegan-chickpea-taco-salad/
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