Last Updated on April 17, 2025 by Christin Gillespie

Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons is a healthy recipe that will impress all. It’s hearty, full of flavor, & is the most elite vegan salad ever!

Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons with coconut bacon, red onion, cherry tomatoes, avocado, and red wine vinaigrette, with a fork in it, sitting on a white marble counter.

Cobb salads are always a hit & while this version is very untraditional, it’s truly impeccable.

Fresh greens, roasted sweet potatoes, chopped veggies, chickpea croutons, smoky coconut bacon, & creamy avocado, all get coated in a red wine vinaigrette. It’s full of flavor, texture, & will have everyone digging in for more!

So if you’re ready to up-level your typical Cobb salad, let’s get to it!

Why You’ll Love This Vegan Cobb Salad Recipe

Full of Flavor & Loaded with Nutrition: Full of nutritious plant-based ingredients, wholesome greens, healthy fats, & so much deliciousness.
Quick & Easy: This vegan Cobb salad recipe comes together in under 45 minutes.
Restaurant Worthy: Although this Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons isn’t your average, it is definitely gourmet quality.

Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons Recipe with coconut bacon, red onion, cherry tomatoes, avocado, and red wine vinaigrette, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Sweet Potato: For this recipe, I used an organic garnet sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing.
Organic Chickpeas: The typical Cobb salad includes croutons, but we’ll be roasting up some chickpeas instead to add the perfect amount of crispy texture, fiber, & plant protein!
Organic Coconut Bacon: Crispy, smoky, & truly amplifies the average vegan salad.
Organic Greens: Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
Organic Vegetables: Cherry tomatoes & red onion are classic Cobb salad staples!
Organic Avocado: Fresh, ripe, & sliced avocado compliments this vegan salad perfectly.
Organic Red Wine Vinaigrette: A must for any Cobb salad is a delicious vinaigrette!

How to Make

Sweet Potatoes & Chickpeas. Preheat the oven to 425 degrees F. Add the sliced sweet potatoes & drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
Coconut Bacon. In a medium bowl, mix the bacon ingredients until the coconut is coated. Transfer to a baking sheet & spread the coconut in an even layer. Bake at 425 degrees F for 3 – 5 minutes, tossing halfway. Remove when bacon is just browned.
Red Wine Vinaigrette. In a bowl, add all of the vinaigrette ingredients & whisk until fully combined.
Assemble. Divide the greens & veggies between bowls. Top with the roasted sweet potatoes, chickpea croutons, coconut bacon, avocado, & drizzle with the vinaigrette. Enjoy!

Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons Ingredients with coconut bacon, red onion, cherry tomatoes, avocado, and red wine vinaigrette, sitting on a white marble counter.

Tips for Preparing Vegan Cobb Salad Perfectly

Baking: Be sure to flip the sweet potatoes & chickpeas halfway, as this ensures even baking.
Coconut Bacon: Keep an eye on the bacon, as it will burn if not tended to.
Organic Vegetables: Feel free to customize your preferred vegetables.

Storing & Reheating

Although this Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons recipe is best fresh, it can be saved as leftovers!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes & chickpea croutons, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, as well as the remaining toppings.

Healthy Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons with coconut bacon, red onion, cherry tomatoes, avocado, and red wine vinaigrette, with a fork in it, sitting on a white marble counter.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Vegan Roasted Sweet Potato Cobb Salad with Chickpea Croutons is a healthy recipe that will impress all. It’s hearty, full of flavor, & is the most elite vegan salad ever!

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATO & CHICKPEAS

1 large sweet potato, thinly sliced
1 (15-oz) can chickpeas, drained
1 tbsp avocado oil
1 tsp garlic powder, plus more to taste
Sea salt & black pepper, to taste

COCONUT BACON

¼ cup coconut flakes
1 tbsp coconut aminos
½ tsp smoked paprika

RED WINE VINAIGRETTE

2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

5 cups greens of choice
½ cup cherry tomatoes, halved
½ red onion, chopped
Ripe avocado(s), diced

Cook Mode Prevent your screen from going dark

Instructions

Sweet Potatoes & Chickpeas. Preheat the oven to 425 degrees F. Add the sliced sweet potatoes & drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
Coconut Bacon. In a medium bowl, mix the bacon ingredients until the coconut is coated. Transfer to a baking sheet & spread the coconut in an even layer. Bake at 425 degrees F for 3 – 5 minutes, tossing halfway. Remove when bacon is just browned.
Red Wine Vinaigrette. In a bowl, add all of the vinaigrette ingredients & whisk until fully combined.
Assemble. Divide the greens & veggies between bowls. Top with the roasted sweet potatoes, chickpea croutons, coconut bacon, avocado, & drizzle with the vinaigrette. Enjoy!

Notes

Baking: Be sure to flip the sweet potatoes & chickpeas halfway, as this ensures even baking.

Coconut Bacon: Keep an eye on the bacon, as it will burn if not tended to.

Organic Vegetables: Feel free to customize your preferred vegetables.

Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes & chickpea croutons, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens, as well as the remaining toppings.