Name: Roasted vegetable grain bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 5 oz seitan wheat protein, patted dry and cut into 3/4-inch cubes; 3 oz broccoli florets, cut into bite-size pieces; 1/2 red bell pepper, sliced into strips; 1 tsp olive oil; 1 1/2 tsp tahini; 1 tbsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp salt

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the broccoli and bell pepper with half the olive oil, half the garlic powder, and one third of the salt. Roast for 20 minutes until the edges are charred and the broccoli is tender.
While the vegetables roast, combine the quinoa and water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the seitan and half of the remaining salt. Cook for 6 minutes, turning the cubes every minute or so, until the edges are crisp and golden on most sides. Done when crisp on most sides.
In a small bowl, whisk together the tahini, lemon juice, remaining garlic powder, and the last pinch of salt. Whisk in water 1 teaspoon at a time until the dressing is thin enough to drizzle.
Fluff the quinoa with a fork and place it in a shallow bowl. Top with the roasted broccoli, bell peppers, and seared seitan. Drizzle the lemon-tahini dressing over the top and serve.

Nutrition

Ingredients

Instructions

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