# Vegan Sweet Potato Chickpea Taco Salad
If you enjoy the Sweet Potato Chickpea Tacos, prepare yourself for another delight: the Vegan Sweet Potato Chickpea Taco Salad! This meal features fresh kale and romaine, crispy tortilla chips, smoky roasted chickpeas, and sweet potatoes, all topped with a creamy jalapeño dressing. The outcome is a symphony of flavors and textures, ready in only 30 minutes—ideal for a swift weeknight dinner that feels like a weekend indulgence.
## Ingredients
– **For the Salad:**
– 2 medium sweet potatoes, diced into half-inch cubes
– 1 (15 oz.) can chickpeas, drained and rinsed
– 2 Tbsp avocado oil (plus additional for massaging kale)
– 1 tsp smoked paprika
– 1 tsp chili powder
– 3/4 tsp sea salt
– 1 small bunch lacinato kale, washed and chopped
– 1 head romaine lettuce, washed and chopped
– 2 cups tortilla chips, broken into small pieces
– 1 large avocado, sliced (optional)
– **For the Cheesy Jalapeño Cashew Dressing:**
– 3/4 cup Cheesy Jalapeño Cashew Dressing (link to recipe)
## Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. 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 through, until the sweet potatoes are soft.
3. In the meantime, prepare the Cheesy Jalapeño Cashew Dressing and set aside.
4. In a large mixing bowl, massage the chopped kale with a small amount of oil to enhance tenderness. Incorporate the romaine and combine.
5. After the sweet potatoes and chickpeas are roasted, reserve 1/4 of them for serving. Add the remaining to the lettuce and kale mix, and mix with 3/4 cup of the dressing. Adjust the dressing according to your taste.
6. Transfer to a serving dish and top with the reserved sweet potatoes and chickpeas. Garnish with crushed tortilla chips and sliced avocado, if desired. Enjoy right away for the best flavor and texture.
## Nutritional Information (per serving)
– **Calories:** 442
– **Carbohydrates:** 58.7 g
– **Protein:** 12.6 g
– **Fat:** 19.4 g
– **Saturated Fat:** 2.6 g
– **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
This Vegan Sweet Potato Chickpea Taco Salad is not only refreshing and tasty but also nutritious and fulfilling. It can be enjoyed on its own or paired with other Mexican-themed dishes. For a protein boost, consider including Smoky Shredded Tofu Taco “Meat” or 1-Pan Mexican Shredded Chicken.
Give this recipe a try and share your results with us!