NUTRITION

SERVINGS

INGREDIENTS

4 oz seitan

0.5 cup cooked quinoa

0.5 cup canned chickpeas

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp tahini

1 tbsp lemon juice

1 tsp maple syrup

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp water

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the seitan into bite-sized cubes and chop the red bell pepper into one-inch pieces.

• 3

  In a large bowl, toss the seitan, broccoli florets, chopped bell pepper, and chickpeas with avocado oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

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

• 5

  While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and water in a small bowl until the dressing is smooth and creamy.

• 6

  Assemble the bowl by placing the warm cooked quinoa at the base, topping with the roasted seitan and vegetable mixture, and drizzling the lemon-tahini dressing generously over the top.