Minimalist Baker · by Minimalist Baker★ 4.8 (8)
Vegan Sweet Potato Chickpea Taco Salad
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 33%
CARBS 68G54% OF CAL
15G FIBER41G OTHER12G TOTAL SUGAR
FAT 21G37% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan taco salad with roasted sweet potatoes, chickpeas, kale, and creamy cashew dressing. Satisfying, plant-based, and ready in 30 minutes.
mainmexicansaladbowlbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium sweet potatoes, cut into half-inch cubes ((2 sweet potatoes yield ~4 cups or 500 g))
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 Tbsp avocado oil ((plus more for massaging kale))
- 1 tsp smoked paprika
- 1 tsp chili powder
- 3/4 tsp sea salt
- 3/4 cup Cheesy Jalapeño Cashew Dressing
- 1 small bunch lacinato kale, rinsed and chopped ((1 small bunch yields ~3 cups or 100 g))
- 1 head romaine lettuce, rinsed and chopped ((1 head yields ~5 cups or 270 g))
- 2 cups tortilla chips*, broken into bite-sized pieces
- 1 large avocado, sliced ((optional))
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 33%
CARBS 68G54% OF CAL
15G FIBER41G OTHER12G TOTAL SUGAR
FAT 21G37% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 849mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 913mg
- Calcium
- 197mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.