NUTRITION

SERVINGS

INGREDIENTS

0.5 cup soja granulat

0.75 cup vegetable broth

1 whole body & fit protein wrap

0.5 medium sweet potato

1 tsp olive oil

0.25 medium yellow onion

1 clove garlic

1 cup kale

1 tbsp tamari

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the soja granulat in a heat-proof bowl and pour the hot vegetable broth over it, letting it soak for 10 minutes until fully rehydrated.

• 2

  Drain the soja granulat through a fine-mesh sieve and press firmly with a spoon to remove as much excess liquid as possible.

• 3

  Peel and dice the sweet potato into small 1/4-inch cubes to ensure they cook quickly and evenly in the skillet.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the sweet potatoes for 8 minutes until they are softened and golden brown.

• 5

  Add the diced yellow onion and minced garlic to the skillet, cooking for another 3 minutes until the onion is translucent and fragrant.

• 6

  Stir in the rehydrated soja granulat and increase the heat slightly, cooking for 5 minutes until the edges develop a slightly crispy texture.

• 7

  Add the chopped kale, tamari, smoked paprika, sea salt, and black pepper to the pan, sautéing for 3 minutes until the kale is wilted.

• 8

  Warm the single Body & Fit protein wrap in a separate dry pan for 30 seconds per side, then fill the wrap with the entire soja and sweet potato mixture before serving.