# Vegan Sweet Potato Chickpea Taco Salad
If you’re a fan of the tastes found in Sweet Potato Chickpea Tacos, you’ll delight in this Vegan Sweet Potato Chickpea Taco Salad! This recipe features fresh greens, crispy tortilla chips, smoky roasted chickpeas, and sweet potatoes, all adorned with a creamy jalapeño dressing. It’s an ideal weeknight dinner that delivers bold flavors and textures, ready in just 30 minutes.
## Ingredients
– **For the Salad:**
– 2 medium sweet potatoes, diced into half-inch cubes
– 1 (15 oz.) can chickpeas, rinsed and drained
– 2 Tbsp avocado oil (plus extra for massaging kale)
– 1 tsp smoked paprika
– 1 tsp chili powder
– 3/4 tsp sea salt
– 1 small bunch lacinato kale, cleaned and chopped
– 1 head romaine lettuce, cleaned and chopped
– 2 cups tortilla chips, crushed into bite-sized pieces
– 1 large avocado, sliced (optional)
– **For the Dressing:**
– 3/4 cup Cheesy Jalapeño Cashew Dressing (refer to recipe below)
## Instructions
1. **Preheat Oven:** Start by preheating your oven to 425°F (218°C) and lining a large baking sheet with parchment paper.
2. **Roast Sweet Potatoes and Chickpeas:** Arrange the diced sweet potatoes and chickpeas on the baking sheet. Toss with avocado oil, smoked paprika, chili powder, and sea salt. Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are fork-tender.
3. **Prepare Dressing:** While roasting the sweet potatoes and chickpeas, mix up the Cheesy Jalapeño Cashew Dressing and set aside.
4. **Massage Kale:** In a large mixing bowl, place the chopped kale and massage it with a bit of avocado oil to enhance tenderness and digestibility. Incorporate the chopped romaine and toss together.
5. **Combine Ingredients:** After the sweet potatoes and chickpeas are roasted, set aside 1/4 of them for serving. Mix the remainder into the lettuce and kale blend, and toss with 3/4 cup of the dressing. Adjust the dressing quantity to your liking.
6. **Serve:** Spoon the salad onto a serving dish and add the reserved sweet potatoes and chickpeas on top. Sprinkle with crushed tortilla chips and sliced avocado if you wish. Best served right away.
## Nutritional Information (per serving)
– **Calories:** 442
– **Carbohydrates:** 58.7 g
– **Protein:** 12.6 g
– **Fat:** 19.4 g
– **Saturated Fat:** 2.6 g
– **Cholesterol:** 0 mg
– **Sodium:** 967 mg
– **Potassium:** 902 mg
– **Fiber:** 11.9 g
– **Sugar:** 10.3 g
– **Vitamin A:** 4020 IU
– **Vitamin C:** 24 mg
– **Calcium:** 142 mg
– **Iron:** 4 mg
## Cheesy Jalapeño Cashew Dressing Recipe
### Ingredients
– 1 cup raw cashews (soaked for 2-4 hours)
– 1/2 cup water
– 2 Tbsp lime juice
– 2 Tbsp nutritional yeast
– 1 Tbsp miso paste
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1 clove garlic
– 1 jalapeño, seeds removed (adjust based on heat preference)
### Instructions
1. Blend all ingredients together in a blender until smooth and creamy. Adjust seasoning according to your preference.
This Vegan Sweet Potato Chickpea Taco Salad is not just tasty but also nutritious and fulfilling, making it a superb choice for a main dish or as a side to your favorite Mexican-themed entrees. Savor the vibrant flavors and textures in every mouthful!