NUTRITION

SERVINGS

INGREDIENTS

150 g Seitan

1 medium Potato

1 tsp Olive oil

125 g Greek yogurt

0.5 cup Cucumber

1 clove Garlic

0.5 cup Cherry tomatoes

0.25 cup Cucumber

2 tbsp Red onion

4 whole Kalamata olives

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 200°C and line a baking sheet with parchment paper.

• 2

  Cut the potato into thin wedges and toss them with 0.5 tsp of olive oil, 0.5 tsp of dried oregano, and a pinch of sea salt.

• 3

  Spread the wedges on the tray and roast for 25 minutes until the edges are golden and crispy.

• 4

  Grate 0.5 cup of cucumber, squeeze out all excess moisture using a clean kitchen towel, and stir it into the Greek yogurt along with minced garlic and lemon juice.

• 5

  Dice the remaining 0.25 cup of cucumber, halve the cherry tomatoes, and thinly slice the red onion.

• 6

  Combine the diced vegetables in a small bowl with the Kalamata olives and the remaining 0.5 tsp of dried oregano.

• 7

  Heat the remaining 0.5 tsp of olive oil in a non-stick pan over medium-high heat and sauté the seitan strips until they are browned and slightly crunchy.

• 8

  Assemble your bowl by placing the roasted potato wedges and seitan gyros on one side, adding the Greek salad to the other, and topping with a large dollop of fresh tzatziki.