Name: Chickpea and seitan bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz seitan wheat protein, cubed; 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 1 1/2 tsp extra virgin olive oil; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

460 calories

Protein: 47g; 40% of calories
Carbs: 46g; 40% of calories
Fat: 11g; 20% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and red bell pepper and sauté until they begin to soften, about 4 minutes.
Add the seitan, chickpeas, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Cook for 5 to 6 minutes, stirring only every minute or so, until the seitan is browned at the edges and the chickpeas are hot and slightly crisp. Done when seitan is browned at the edges.
Remove the skillet from the heat. Stir in the lemon juice and toss to combine. Taste for salt, then spoon the mixture into a bowl to serve.

Nutrition

Ingredients

Instructions

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