A vegan roasted sweet potato salad is a delicious and nutritious dish that typically features roasted sweet potatoes combined with various fresh vegetables, greens, and a flavorful dressing. It's a colorful and satisfying salad that can be served as a side dish or as a light main course. Here's a basic recipe for a vegan roasted sweet potato salad:

Ingredients:

• 3 medium-sized sweet potatoes, peeled and diced into bite-sized cubes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon smoked paprika (optional, for added flavor)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, finely chopped
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh cilantro or parsley, chopped (for garnish)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika (if using) until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the sweet potatoes are tender and slightly caramelized. Stir halfway through the roasting time.
4. In the last 10 minutes of roasting, add the chickpeas to the baking sheet. This will allow them to crisp up slightly.
5. While the sweet potatoes and chickpeas are roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
6. Once the sweet potatoes and chickpeas are done roasting, let them cool slightly.
7. In a large salad bowl, combine the roasted sweet potatoes, chickpeas, diced bell peppers, chopped red onion, cherry tomatoes, and cucumber.
8. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
9. Garnish the salad with chopped fresh cilantro or parsley.
10. Serve the vegan roasted sweet potato salad immediately, or refrigerate before serving if you prefer it chilled.