If you love our Sweet Potato Chickpea Tacos, prepare another FAVE! Meet: Vegan Sweet Potato Chickpea TACO SALAD! It has fresh kale + romaine, crunchy tortilla chips, smoky refried peas + sweet potato, and a creamy jalapeño dressing.
The result? Big flavor, lots of texture, and just perfect 30 minutes (hello, midnight and weekend flavor)! Let’s make this hearty, delicious, plant-based dinner!
Multitasking and quick knife skills are the tricks to keep this a A 30 minute meal! It all starts with sweet potatoes and beans fried in avocado oil and a mixture of salt + smoked spices: chili powder and smoked paprika.
While the sweet potatoes and chickpeas are in the oven, we prepare our vegetables and dressing. We like a mix of crunchy, sweet romaine again hearty, nutritious kale in this salad, but it’s versatile and will work with almost any vegetable, as long as it’s not too spicy or mild!
The dress is ours 5-minutes Jalapeño Cashew Dressing, made simply by combining cashews, water, lime juice, nutritional yeast, miso paste, Dijon mustard, salt, garlic, and jalapeño! It’s so creamy, “cheesy,” light, sweet, and SO MUCH you might want to drink it right out of the blender.
The last ingredient needed (tortilla chips) provides that quintessential “crunch” that makes a salad so special! Simply crumble up store-bought tortilla chips, or if you want something extra, you can make homemade spicy tortilla strips.
We can’t wait for you to try this vegan taco salad! It says:
New
What tastes good
A smoker
Subtly spiced
It is full of strong texture
Nutritious
& SO tasty!
It’s satisfying as a stand-alone plant-based meal, but for a higher-protein option, you can add our Smoky Shredded Tofu Taco “Meat” or 1-Pan Mexican Shredded Chicken (if not vegan/vegetarian). Or enjoy it as a side with Mexican-inspired mains including our Quinoa-Stuffed Mexican Chili or Spicy Fish Tacos (30 Minutes!).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag the photo @minimalistbaker on Instagram. Hello, friends!
Satisfying Vegan Salad Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag the photo @minimalistbaker on Instagram. Hello, friends!
Services 4
- 2 which is in between sweet potato, cut into 1-inch cubes (2 sweet potatoes yield ~ 4 cups or 500 g)
- 1 (15 oz.) can chickpeas, rinsed and rinsed (or less ~1 ½ cups homemade per can)
- 2 Tbsp avocado oil (and more of the kale massage)
- 1 tsp I smoke paprika
- 1 tsp chili powder
- 3/4 tsp sea salt
- 3/4 cup Cheesy Jalapeño Cashew Dressing
- 1 a small group lacinato kale, rinsed and chopped (1 small batch yields ~ 3 cups or 100 g)
- 1 the head romaine lettuce, washed and chopped (1 head yields ~5 cups or 270 g)
- 2 cups tortilla chips*, broken into bite-sized pieces
- 1 big avocado, sliced (by choice)
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Preheat your oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
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Place the diced sweet potato and chickpeas on a baking sheet and toss with the avocado oil, smoked paprika, chili powder, and sea salt. Bake for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender when pierced with a fork.
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Meanwhile, make your Cheesy Jalapeño Cashew Dressing and set aside.
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Place the chopped kale in a large mixing bowl and toss with a little oil to break it down a bit/encourage softness and digestion. Add the romaine and toss to combine.
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If you are roasting sweet potatoes and chicks, keep 1/4 of it for serving, then add the rest to the lettuce + kale mixture and toss with 3/4 cup (180 ml) of dressing (the amount as the recipe is written // adjust if you change the default number of servings). Taste and adjust as needed, adding more dressing to taste.
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Transfer to a serving dish and add the remaining sweet potatoes and chickpeas. Top with lightly crushed tortilla chips and sliced avocado (optional). Best enjoyed immediately, but will keep for 1-2 days in the refrigerator.
Serving: 1 worship Calories: 442 Carbohydrates: 58.7 g Protein: 12.6 g Oil: 19.4 g Saturated Fats: 2.6 g Polyunsaturated Fats: 4.6 g Monounsaturated Fats: 10.1 g Trans Fats: 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 Iron: 4 mg
