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Ingredients

1 large sweet potato, cut into chunks 2 tablespoons olive oil salt and ground black pepper to taste 2 cups chicken broth 1 cup quinoa, rinsed 1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes 2 tablespoons all-purpose flour 2 tablespoons cornstarch 2 teaspoons garlic powder ¼ cup vegetable oil 3 tablespoons olive oil 2 tablespoons lime juice 1 teaspoon Dijon mustard ½ teaspoon garlic powder ¼ teaspoon ground cumin 1 avocado, diced 2 cups mixed greens with spinach 1 cup bite-sized broccoli florets ½ cup diced red bell pepper ¼ cup capers 7 leaves fresh basil, cut into strips, or more to taste

Nutrition Info

746.9 calories carbohydrate: 69.3 g cholesterol: 2.5 mg fat: 46 g fiber: 12.3 g protein: 19.8 g saturatedFat: 6.4 g servingSize: - sodium: 896.3 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 450 degrees F (230 degrees C).
Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet, spread out in an even layer.
Roast sweet potato in the preheated oven until soft, about 20 minutes.
Bring chicken broth to a boil in a saucepan. Reduce heat to low, stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
Bring a pot of generously salted water to a boil. Remove from heat, add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil, toss to combine.
Divide quinoa among serving plates, top with sweet potato salad mixture.

4 servings

Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!