Go Back
–+ servings
vegetarian taco salad
Print Recipe
4.78 from 9 votes

Spiralized Vegan Taco Salad

Servings: 1 serving
Author: Jen Hansard
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
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.

Ingredients

For “meat”:

For sweet potato/swoodles:

  • 1 tbsp extra-virgin olive oil extra virgin
  • 1 sweet potato peeled, spiralized
  • ¼ tsp chili powder
  • ¼ tsp cumin ground
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp sea salt, unrefined
  • ¼ tsp black pepper, ground ground
  • pinch cayenne pepper optional

For avo pico de gallo:

  • ¼ avocado diced
  • ¼ cup mango diced
  • 1 tbsp jalapeño pepper minced
  • 1 tbsp fresh cilantro
  • 1 garlic cloves minced
  • 1 tsp lime juice
  • pinch sea salt, unrefined

For toppings:

  • 1 cup kale cut into thin ribbons
  • 1 lime wedges
  • 2 tbsp cashew cream optional

Instructions

  • 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.

Notes

  • Use less walnut meat and cashew cream to keep the calories down.
  • Swap the olive oil for coconut or avocado oil.
  • Feel free to use the toppings of your choice.

Nutrition

Calories: 668kcal, Carbohydrates: 74g, Protein: 14g, Fat: 49g, Saturated Fat: 6g, Polyunsaturated Fat: 22g, Monounsaturated Fat: 19g, Sodium: 793mg, Potassium: 1693mg, Fiber: 18g, Sugar: 19g, Vitamin A: 40502IU, Vitamin C: 120mg, Calcium: 332mg, Iron: 6mg