Sweet Potato and Chickpea Taco Salad
Roasted sweet potatoes and chickpeas form the heart of this plant-based taco salad. Featuring a creamy jalapeño cashew dressing, it balances fresh kale and romaine with the satisfying crunch of tortilla chips.
Ingrédients
- 2 medium sweet potatoes · cut into half-inch cubes
- 1 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 head romaine lettuce · rinsed and chopped
- 2 cup tortilla chips · broken into bite-sized pieces
- 1 large avocado · sliced (optional)
Préparation
- 1
Preheat the oven to 220°C and line a large baking sheet with parchment paper.
- 2
Place the cubed sweet potatoes and chickpeas on the baking sheet. Toss with avocado oil, smoked paprika, chili powder, and sea salt. Roast for 20-25 minutes, tossing halfway through, until the potatoes are tender.
- 3
Prepare the Cheesy Jalapeño Cashew Dressing while the vegetables roast.
- 4
Place the chopped kale in a large bowl and massage with a small amount of oil to soften the leaves. Add the chopped romaine and toss to combine.
- 5
Once roasted, reserve 1/4 of the sweet potato and chickpea mixture. Add the remainder to the greens and toss with 3/4 cup of the dressing. Adjust seasoning or add extra dressing if desired.
- 6
Serve in a bowl topped with the reserved sweet potatoes, chickpeas, crushed tortilla chips, and optional avocado slices.