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Spiralized Taco Salad

  • Author: Jen Hansard
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 serving 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Sweet potatoes are one of the healthiest foods you can add to your diet. We’re always looking for ways to serve them in an exciting way and this taco salad is perfection. Each healthy bite is full of mouthwatering flavor. It definitely hits the spot when you’re craving Mexican flavors.



For “meat”:

  • 1/2 cup walnuts (soaked overnight)
  • 12 teaspoons fresh lime juice
  • 1 clove garlic (finely minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Big pinch sea salt

For sweet potato/swoodles:

  • 1 tablespoon olive oil
  • 1 medium sweet potato (peeled, spiralized)
  • ¼ teaspoon each: chili powder, cumin, paprika, garlic powder, sea salt, and black pepper
  • Pinch ground cayenne (optional)

For avo pico de gallo:

  • ½ medium avocado (diced)
  • ¼ cup mango (diced)
  • 1 tablespoon jalapeno (minced)
  • 1 tablespoon fresh cilantro
  • 1 garlic clove (minced)
  • 12 teaspoons fresh lime juice
  • Pinch sea salt

For toppings:

  • 1 cup kale (cut into thin ribbons)
  • 12 tablespoons Cashew Cream (ingredients below)
  • 12 fresh lime wedges

For Cashew cream:

  • 1 cup cashews
  • water for soaking, plus 1/4 cup for blending
  • 2 tablespoons fresh lemon juice, to taste
  • Pinch sea salt, to taste


  1. Prep cashew cream: Place cashews in a medium bowl. Cover with plenty of water. Let soak 1-4 hours. Drain and rinse well.
  2. Blend: Place soaked cashews, 1/4 cup fresh water, lemon juice, and sea salt in food processor or blender. Puree until smoothie and creamy. Stop and scrape down sides as needed, and add a little more water if mixture is too thick to blend.
  3. Transfer to airtight container and refrigerate until ready to use.
  4. Preheat: Set oven to 425°f. Line a baking sheet with parchment paper or lightly grease.
  5. Process: Place presoaked walnuts, lime juice, chili powder, cumin, and sea salt in a food processor. Pulse until finely chopped. Alternatively, finely chop the walnuts with a chef’s knife, place in a bowl and add the lime juice and spices. Refrigerate until ready to serve.
  6. Mix: Toss the spiralized sweet potato with olive oil and season with the spices, sea salt, black pepper, and cayenne. Arrange on the baking sheet. Bake for 15-20 minutes, or until tender.
  7. Mix: Meanwhile, prepare the avo pico. Stir together all of the ingredients and season with a pinch of sea salt.
  8. Serve: To serve, place the baked swoodles on a plate. Top with the walnut “meat,” kale ribbons, avo pico de gallo, cilantro, and some cashew cream. Serve with lime wedge(s) on the side.

Keywords: vegan taco salad, sweet potato noodles, taco salad, vegetarian taco salad