Description
A vibrant and satisfying vegan salad made with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and a creamy tangy dressing, perfect for a nourishing meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 3 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, whole
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegan yogurt dressing
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, toss the sweet potatoes and chickpeas with olive oil, garlic, cumin, paprika, salt, and black pepper until evenly coated.
- Line a baking sheet with parchment paper and spread the mixture in a single layer.
- Roast for 25 minutes until the sweet potatoes are tender and slightly crispy.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, avocado, and red onion.
- Add the roasted sweet potatoes and chickpeas to the bowl.
- Drizzle with vegan yogurt dressing and fresh lime juice.
- Toss gently and serve immediately.
Notes
- Roast ingredients in a single layer for best texture
- Add dressing just before serving to keep salad fresh
- Store components separately for meal prep
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan sweet potato chickpea taco salad, plant based taco salad, healthy vegan salad, roasted chickpea salad