# Vegan Chickpea Sweet Potato Taco Salad
If you’re a fan of our Chickpea Sweet Potato Tacos, prepare yourself for another beloved dish: the Vegan Chickpea Sweet Potato Taco Salad! This recipe merges fresh romaine and kale, crispy tortilla chips, smoky roasted chickpeas, and sweet potatoes, all drizzled with a creamy jalapeño dressing. The outcome is a salad overflowing with flavor and texture, ready in only 30 minutes—ideal for a weekday dinner that feels like a special occasion!
## Ingredients
### For the Salad:
– 2 medium sweet potatoes, diced into half-inch cubes (yields ~4 cups or 500 g)
– 1 (15 oz.) can chickpeas, drained and rinsed (or ~1 ½ cups homemade)
– 2 Tbsp avocado oil (plus additional for massaging kale)
– 1 tsp smoked paprika
– 1 tsp chili powder
– ¾ tsp sea salt
– 1 small bunch lacinato kale, washed and chopped (yields ~3 cups or 100 g)
– 1 head romaine lettuce, washed and chopped (yields ~5 cups or 270 g)
– 2 cups tortilla chips, broken into small pieces
– 1 large avocado, sliced (optional)
### For the Dressing:
– ¾ cup Cheesy Jalapeño Cashew Dressing
## Instructions
1. **Preheat the Oven**: Set your oven to 425°F (218°C) and prepare 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. Bake for 20-25 minutes, stirring halfway, until the sweet potatoes are tender when poked with a fork.
3. **Prepare the Dressing**: While the sweet potatoes and chickpeas roast, make the Cheesy Jalapeño Cashew Dressing and set aside.
4. **Massage the Kale**: Put the chopped kale in a large mixing bowl and massage with a bit of oil to enhance tenderness and digestibility. Add the romaine and mix to combine.
5. **Combine Ingredients**: After roasting, set aside ¼ of the sweet potatoes and chickpeas for topping. Combine the rest with the lettuce and kale mixture, then mix in ¾ cup of the dressing. Adjust dressing as needed.
6. **Serve**: Transfer to a serving platter and top with the reserved sweet potatoes and chickpeas. Garnish with slightly crushed tortilla chips and sliced avocado if desired. Best enjoyed fresh, but can be stored in the fridge for 1-2 days.
## Nutritional Information (per serving)
– **Calories**: 442
– **Carbohydrates**: 58.7 g
– **Protein**: 12.6 g
– **Fat**: 19.4 g
– **Saturated Fat**: 2.6 g
– **Fiber**: 11.9 g
– **Sugar**: 10.3 g
– **Vitamin A**: 4020 IU
– **Vitamin C**: 24 mg
– **Calcium**: 142 mg
– **Iron**: 4 mg
## Conclusion
This Vegan Chickpea Sweet Potato Taco Salad is fresh, savory, smoky, subtly spiced, and rich in crunch. It makes for a fulfilling meal on its own or pairs well with higher-protein options like Smoky Shredded Tofu Taco “Meat” or 1-Pan Mexican Shredded Chicken. Savor this delightful dish and share your experience with us!