Salad Taco Buncis Ubi Jalar Vegan

Name: Salad Taco Buncis Ubi Jalar Vegan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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))

Vegan taco salad with a twist: roasted sweet potatoes, chickpeas, and a “cheesy” cashew dressing! A satisfying, flavorful, plant-based meal ready in just 30 minutes!

⏱️ 30 menit 🔪 Persiapan: 5 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

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))

Langkah-langkah

Preheat your oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
Place chopped sweet potatoes and chickpeas onto the baking sheet and toss with 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.
Meanwhile, make your Cheesy Jalapeño Cashew Dressing and set aside.
Place the chopped kale into a large mixing bowl and massage with a little oil to break down a bit/promote tenderness and digestability. Add the romaine and toss to combine.
Once the sweet potatoes and chickpeas are roasted, reserve 1/4 of them for serving, then add the rest to the lettuce + kale mixture and toss with 3/4 cup (180 ml) of the dressing (amount as recipe is written // adjust if altering default number of servings). Taste and adjust as needed, adding more dressing to taste.
Transfer to a serving dish and top with the remaining sweet potatoes and chickpeas. Garnish with slightly crushed tortilla chips and sliced avocado (optional). Best when enjoyed immediately, but it will keep up to 1-2 days in the refrigerator.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori44222% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 600

Per Porsi Rp 150/porsi

🏠 Lebih hemat ~Rp 1.200 dari beli jadi!

📋 Rincian Harga Bahan (18% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
sweet potatoes	2 medium	-	-
	1	-	-
avocado oil	2 tbsp	-	-
smoked paprika	1 tsp	Rp 40.000/kg	Rp 200
chili powder	1 tsp	Rp 8.000/100g	Rp 400
sea salt	0.75 tsp	-	-
Cheesy Jalapeño Cashew Dressing	0.75 cup	-	-
bunch lacinato kale	1 small	-	-
romaine lettuce	1 head	-	-
tortilla chips*	2 cups	-	-
avocado	1 large	-	-