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 vegan taco salad is perfection. Each healthy bite is full of mouthwatering flavor. It definitely hits the spot when you’re craving Mexican flavors.
Preheat: Set oven to 425°f. Line a baking sheet with parchment paper or lightly grease.
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.
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.
Mix: Meanwhile, prepare the avo pico. Stir together all of the ingredients and season with a pinch of sea salt.
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, if desired. Serve with lime wedge(s) on the side.
Use less walnut meat and cashew cream to keep the calories down.