NUTRITION

SERVINGS

INGREDIENTS

150 g seitan

150 g potatoes

100 g Greek yogurt

80 g cucumber

1 clove garlic

50 g cherry tomatoes

20 g red onion

5 g Kalamata olives

5 ml olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

5 ml lemon juice

PREPARATION

• 1

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

• 2

  Slice the potatoes into even wedges and toss them with 2.5 ml of the olive oil, a pinch of the sea salt, and a pinch of the black pepper.

• 3

  Spread the wedges on the tray and roast for 25-30 minutes until they are golden and crispy on the outside.

• 4

  While the potatoes roast, slice the seitan into thin strips and toss with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining 2.5 ml of olive oil in a non-stick pan over medium-high heat and sauté the seitan until the edges are browned and slightly crunchy.

• 6

  Prepare the tzatziki by grating 50 g of the cucumber, squeezing out all excess moisture with a clean towel, and stirring it into the Greek yogurt with minced garlic and lemon juice.

• 7

  Dice the remaining 30 g of cucumber and combine with the halved cherry tomatoes, sliced red onion, and olives to create a fresh Greek salad.

• 8

  Assemble your bowl by arranging the roasted potato wedges, seitan gyros, and Greek salad side-by-side, then top with a generous dollop of the homemade tzatziki.