Name: Seitan & Roasted Vegetable Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Seitan; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 0.33 cup Cooked quinoa; 1 tbsp Tahini; 1 tbsp Lemon juice; 1 tsp Tamari; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Seitan & Roasted Vegetable Power Bowl

Savory seitan strips and vibrant vegetables roasted until tender-crisp, served over fluffy quinoa with a creamy, zesty tahini-lemon drizzle.

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NUTRITION

Protein

37.5g

Fat

15.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Seitan

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.33 cup Cooked quinoa

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Tamari

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the seitan into thin strips and chop the broccoli and red bell pepper into bite-sized pieces.
3
In a large bowl, toss the seitan, broccoli, and peppers with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until the vegetables are tender and the seitan is slightly crisp.
5
While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, tamari, and minced garlic in a small bowl.
6
Add a teaspoon of warm water at a time to the dressing until it reaches a smooth, pourable consistency.
7
Place the warm cooked quinoa in the base of a serving bowl.
8
Top the quinoa with the roasted seitan and vegetable mixture, then drizzle the creamy tahini sauce over the top before serving.