Sweet Potato Salad

🥘 Ingredients

• large sweet potatoes 2
• olive oil 2 tbsp
• cinnamon 1 tsp
• chili powder 1 tsp
• salt ½ tsp
• pepper ½ tsp
• extra firm tofu 1 block
• olive oil 2 tbsp
• garlic powder 1 tsp
• salt 1 tsp
• cornstarch 2 tbsp
• olive oil ½ cup
• white wine vinegar ¼ cup
• salt ¼ tsp
• honey 1 tbsp
• cinnamon ½ tsp
• chili powder ½ tsp
• bell pepper 1
• radishes 4
• sunflower seeds 2 tbsp
• goat cheese 4 oz

1. 1

   start by preheating the oven to 425 degrees. Peel and dice large sweet potatoes into half-inch cubes, and put them in a large mixing bowl . Toss with olive oil , cinnamon , chili powder , salt , pepper . Cover a large baking sheet with parchment paper or tinfoil and evenly spread the seasoned sweet potato cubes on the tray. Bake for 25-30 minutes, tossing every 10 or so.
2. 2

   now that the sweet potatoes are started, we can prepare the crispy tofu for an extra boost of crunch and protein. Press your extra firm tofu between two paper towels to remove excess moisture. crumble the tofu into a mixing bowl, and add olive oil , garlic powder , salt , and cornstarch . Toss until all the crumbled tofu is evenly coated. Roast in the air fryer in 8 minute intervals at 360 degrees until golden brown, tossing in between each 8 minute run.
3. 3

   now for the vinaigrette. Mix olive oil , white wine vinegar , salt , honey , cinnamon , and chili powder . Honestly I usually play this by ear, just remember the foundational ratio of 2:1 for oil to acid in a vinaigrette, everything else can be to taste.
4. 4

   Finally, we can assemble the whole salad. Toss the vinaigrette, roasted potatoes, and tofu along with the rest of the cold ingredients: chopped bell pepper , radishes , sunflower seeds , and goat cheese .