Vegan Sweet Potato Chickpea Taco Salad

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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))

As published by Minimalist Baker.

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