If you love sweet potato chickpea tacos, get ready for another FAVE! Meet: Vegan Sweet Potato Chickpea Taco Salad! Contains fresh kale + romaine, crunchy tortilla chips, smoked roasted chickpeas + sweet potatoes, and creamy jalapeño dressing.
What are the results? Big flavor, different textures, done in one go 30 minutes (Hello, a relaxing weekday evening with a taste of the weekend)! Make a satisfying and flavorful vegetarian dinner!
A little multitasking and quick knife skills are the secret to maintaining this. 30 minute meal! It all starts like this: Sweet Potatoes and Chickpeas It is grilled with avocado oil mixed with salt + smoky spices (chili powder and smoked paprika).
While the sweet potatoes and chickpeas are in the oven, prepare the vegetables and dressing. We like a mix of Crispy and Sweet Romaine and Hearty and Nutrient Kale This salad is very flexible and goes well with almost any vegetable, as long as it’s not too bitter or bland!
Dressing is us 5 minutes A simple Jalapeno Cashew Dressing made by mixing cashews, water, lime juice, nutritional yeast, soybean paste, Dijon mustard, salt, garlic, and jalapenos! It’s so creamy, a little “cheesy” and flavorful, and so good you might want to drink it straight out of the blender.
Final essential ingredients (tortilla chips) provides that classic “crunch” that makes salads extra special! Crumble up some store-bought tortilla chips, or if you’re craving something extra, make spicy tortilla strips at home.
I hope you try this vegan taco salad! that:
fresh
savory
smoky
subtle seasoning
Full of crunchy texture
antelope
& it’s really delicious!
It’s satisfying as a standalone plant-based meal, but for a higher-protein option, top it with a smoky shredded tofu taco “meat” or a plate of Mexican shredded chicken (if you’re not vegan/vegetarian). Or pair it with a Mexican-inspired main dish like Mexican Quinoa Stuffed Peppers or Spicy Grilled Fish Tacos (30 minutes!).
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
A more satisfying vegan salad recipe
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 4
- 2 middle Sweet potatoes, cut into half-inch cubes (2 sweet potatoes ~4 cups or 500g)
- 1 (15 ounce) can Chickpeas, drained and rinsed (Or ~1 ½ cups or less of homemade per can)
- 2 table spoon avocado oil (More information about kale massage)
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper powder
- 3/4 teaspoon sea salt
- 3/4 cup Cheesy Jalapeño Cashew Dressing
- 1 pod Lacinato kale, rinsed and finely chopped (One small batch yields about 3 cups or 100 grams)
- 1 head Romaine lettuce, washed and finely chopped (1 serving is ~5 cups or 270g)
- 2 cup Tortilla chips*, broken into bite-size pieces
- 1 large in size Avocado, thinly sliced (optional)
Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Place the chopped sweet potatoes and chickpeas on a baking sheet and toss with the avocado oil, smoked paprika, chili powder, and sea salt. Bake, stirring occasionally, until sweet potatoes are tender when pierced with a fork, 20 to 25 minutes.
- Meanwhile, make the Cheesy Jalapeño Cashew Dressing and set aside.
Place the chopped kale in a large mixing bowl and massage with a little oil to increase tenderness and digestibility. Add romaine and mix.
Once the sweet potatoes and chickpeas are roasted, reserve 1/4 for serving, add the rest to the lettuce + kale mixture and toss with 3/4 cup (180 ml) dressing (amount indicated in recipe // adjust if changing basic serving sizes). Taste and adjust as needed, adding more dressing to taste.
Transfer to a serving plate and top with remaining sweet potatoes and chickpeas. Garnish with lightly crushed tortilla chips and sliced avocado (optional). It is best to eat it right away, but it can be stored in the refrigerator for 1-2 days.
clothing material: 1 clothing material calorie: 442 carbohydrate: 58.7 g protein: 12.6 g province: 19.4 g Saturated Fat: 2.6 g Polyunsaturated fat: 4.6 g Monounsaturated fat: 10.1 g Trans fat: 0 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 steel: 4 mg
