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.
Course: Entree, Salad
Keyword: autumn recipe, gluten free recipe, spring recipe, summer recipe, weight loss recipe, winter recipe
Prep cashew cream: Place cashews in a medium bowl. Cover with plenty of water. Let soak 1-4 hours. Drain and rinse well.
Blend: Place soaked cashews, ¼ 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.
Transfer: Move cashew cream to airtight container and refrigerate until ready to use.
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. Serve with lime wedge(s) on the side.
Use less walnut meat and cashew cream to keep the calories down.