Sweet Potato and Chickpea Taco Salad

• MS2 medium sweet potatoes · cut into half-inch cubes
• C1 can chickpeas · drained and rinsed
• AO2 tbsp avocado oil · plus more for massaging kale
• SP1 tsp smoked paprika
• CP1 tsp chili powder
• SS3/4 tsp sea salt
• CJ3/4 cup Cheesy Jalapeño Cashew Dressing
• LK1 small bunch lacinato kale · rinsed and chopped
• RL1 head romaine lettuce · rinsed and chopped
• TC2 cup tortilla chips · broken into bite-sized pieces
• A1 large avocado · sliced (optional)

Préparation

1. 1

   Preheat the oven to 220°C and line a large baking sheet with parchment paper.

2. 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. 3

   Prepare the Cheesy Jalapeño Cashew Dressing while the vegetables roast.

4. 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. 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. 6

   Serve in a bowl topped with the reserved sweet potatoes, chickpeas, crushed tortilla chips, and optional avocado slices.