Vegan Sweet Potato Chickpea Taco Salad
A vibrant, plant-based taco salad featuring smoky roasted sweet potatoes, crispy spiced chickpeas, and creamy avocado over a bed of fresh greens.
Ingredients
Scale
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 can (15 ounces) chickpeas, drained, rinsed, and dried
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups mixed greens (romaine and spinach)
- 1 ripe avocado, sliced
- 1 cup purple cabbage, finely shredded
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes and dried chickpeas with 2 tablespoons of olive oil, smoked paprika, cumin, and salt.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until potatoes are tender and golden.
- While roasting, place the mixed greens and shredded cabbage in a large serving bowl.
- Whisk together the remaining 1 tablespoon of olive oil and lime juice in a small jar to make the dressing.
- Top the greens with the warm roasted sweet potatoes, chickpeas, and sliced avocado.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately while the roasted components are still warm.
Notes
- Pat the chickpeas bone-dry with a towel before roasting to ensure they get crispy.
- Don’t crowd the baking sheet; use two sheets if necessary to ensure the potatoes roast instead of steam.
- Massage the purple cabbage with a tiny bit of lime juice first to soften its crunch.
Find it online: https://dishmio.com/vegan-sweet-potato-chickpea-taco-salad/
