Makes 4 servings
moderate
Preheat air-fryer to 400-F or oven to 475-F
1. Potatoes: Peel and chop the potatoes into 1/2 to 3/4-inch cubes. Soak in cool water for 5 minutes. Drain well. Note: The smaller you cut the potatoes, the shorter the baking time.
4 medium to large potatoes
2. Roasting: Toss the ingredients in a large bowl and add to the baking sheet or fryer basket. Bake/air-fry for 20 minutes (for 3/4-inch dice).
Drained Potatoes
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
3. Protein: Add to the pan or basket of Roasting and continue to bake for 20 minutes, or until the potatoes are crisp and tender.
4 seitan cutlets (chopped), 2 cups re-hydrated Soy Curlz, 2 cups chickpeas or 1 package Gardein Beefless Tips
1 teaspoon paprika
4 pumps of oil spray
2 pita breads, cut into 1/2-inch strips, added to basket or pan during last 10 minutes of baking (optional)
4. Dressing: Mix with a whisk in a small bowl:
1/3 cup hummus
2 tablespoons fresh lemon juice
2 tablespoon water
salt and paprika, to taste
1 teaspoon hot sauce (optional)
5. Salad: Serve Salad ingredients with the Protein/Potatoes and Dressing.
6 cups shredded lettuce
1 large tomato, chopped
1 avocado, 1 carrot and/or 1/2 small cucumber, thin sliced
1/2 small red onion, thinly sliced
1 cup tortilla chips (if not using pita bread)
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