Name: Roasted vegetable and seitan bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 4 oz seitan wheat protein, cubed; 1/3 cup canned chickpeas, drained and rinsed; 1/2 medium zucchini, diced; 1/2 red bell pepper, diced; 8 olive oil cooking sprays; 3/4 tsp cumin; 3/4 tsp smoked paprika; 1/2 tsp salt; 1 tsp tahini; 2 tbsp nutritional yeast; 1 1/2 tsp lemon juice

Nutrition

Per serving

488 calories

Protein: 42g; 34% of calories
Carbs: 60g; 49% of calories
Fat: 9g; 17% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, combine the seitan, chickpeas, zucchini, and bell pepper. Coat thoroughly with cooking spray and toss with the cumin, smoked paprika, and half the salt. Spread in a single layer and roast for 25 minutes until the seitan is browned and vegetables are tender.
While the vegetables roast, bring the water, quinoa, and the rest of the salt to a boil in a small pot. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the tahini, nutritional yeast, and lemon juice. Add warm water 1 teaspoon at a time until the sauce is thin enough to drizzle.
Place the quinoa in a bowl and top with the roasted seitan and vegetable mixture. Drizzle the tahini sauce over everything and serve immediately.

Nutrition

Ingredients

Instructions

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