Seitan & Roasted Vegetable Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seitan & Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Seitan & Roasted Vegetable Power Bowl

Sheet-pan roasted seitan and vibrant vegetables tossed in a savory tamari glaze, served over fluffy quinoa for a satisfyingly chewy and nutrient-dense meal.

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NUTRITION

422kcal
Protein
43.7g
Fat
12.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Cooked quinoa

0.5 tbsp Avocado oil

1 tbsp Nutritional yeast

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the seitan into 1-inch cubes and slice the red bell pepper and zucchini into bite-sized pieces.

  • 3

    In a large bowl, toss the seitan, broccoli, bell pepper, and zucchini with avocado oil, garlic powder, sea salt, and black pepper.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes until the vegetables are tender and the seitan is slightly crisp.

  • 5

    While roasting, whisk together the tamari and nutritional yeast in a small bowl to create a thick glaze.

  • 6

    Remove the tray from the oven, drizzle the glaze over the roasted components, and toss to coat evenly.

  • 7

    Serve the roasted seitan and vegetables over the warm cooked quinoa.

Seitan & Roasted Vegetable Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seitan & Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Seitan & Roasted Vegetable Power Bowl

Sheet-pan roasted seitan and vibrant vegetables tossed in a savory tamari glaze, served over fluffy quinoa for a satisfyingly chewy and nutrient-dense meal.

NUTRITION

422kcal
Protein
43.7g
Fat
12.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Cooked quinoa

0.5 tbsp Avocado oil

1 tbsp Nutritional yeast

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Cut the seitan into 1-inch cubes and slice the red bell pepper and zucchini into bite-sized pieces.

  • 3

    In a large bowl, toss the seitan, broccoli, bell pepper, and zucchini with avocado oil, garlic powder, sea salt, and black pepper.

  • 4

    Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes until the vegetables are tender and the seitan is slightly crisp.

  • 5

    While roasting, whisk together the tamari and nutritional yeast in a small bowl to create a thick glaze.

  • 6

    Remove the tray from the oven, drizzle the glaze over the roasted components, and toss to coat evenly.

  • 7

    Serve the roasted seitan and vegetables over the warm cooked quinoa.