Name: Savory seitan and sweet potato bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 1/3 cup water; 9 oz seitan wheat protein, finely crumbled; 3/4 medium sweet potato, peeled and cut into half-inch cubes; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar; 3/4 tsp maple syrup; 3/4 tsp garlic powder; 3/4 tsp smoked paprika; 1/4 tsp salt; 1 green onion, sliced; 1 tbsp water

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Done when tender.
While rice cooks, heat the avocado oil in a 12-inch nonstick skillet over medium heat. Add the sweet potato cubes and half the salt. Cover and cook for 5 minutes. Uncover and continue cooking until tender and browned, about 5 minutes. Transfer potatoes to a plate. Done when tender and browned.
Wipe out the skillet and increase heat to medium-high. Add the crumbled seitan. Season with garlic powder, smoked paprika, and the remaining salt. Cook, stirring occasionally, until the seitan is browned and slightly crisp at the edges, about 6 to 8 minutes. Done when browned and crisp.
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and water. Return the sweet potatoes to the skillet with the seitan. Pour the sauce over the mixture and cook, stirring constantly, until the liquid reduces and glazes the seitan and potatoes, about 1 to 2 minutes. Serve the mixture over the fluffed rice and garnish with green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes