lunch

Seitan and Roasted Vegetable Harissa Bowl with Toasted Almonds

Name: Seitan and Roasted Vegetable Harissa Bowl with Toasted Almonds
Ingredients: 91.0 g Seitan (wheat gluten protein); 185.2 g Quinoa, cooked; 111.1 g Zucchini, diced; 74.1 g Bell pepper, green, sliced; 21.2 g Almonds, slivered; 14.8 g Harissa paste (Middle Eastern chili condiment)

Nutrition

620

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Seitan (wheat gluten protein)91.0 g

Quinoa, cooked185.2 g

Zucchini, diced111.1 g

Bell pepper, green, sliced74.1 g

Almonds, slivered21.2 g

Harissa paste (Middle Eastern chili condiment)14.8 g

Instructions

Preheat your oven to 400°F (200°C).

Toss the diced zucchini and sliced bell peppers with a teaspoon of olive oil and a pinch of salt on a baking sheet; roast for 15-20 minutes until the edges are golden and tender.

While the vegetables roast, tear the seitan into bite-sized, rustic chunks.

Heat a non-stick skillet over medium-high heat and sear the seitan pieces until they develop a crisp, browned crust.

Stir in the harissa paste, letting it bloom for 30 seconds until fragrant and clinging to the protein.

In a bowl, spread a base of fluffy quinoa.

Arrange the roasted vegetables and harissa-coated seitan on top.

Sprinkle with the slivered almonds for a clean, toasted crunch.

Finish with a squeeze of fresh lemon juice to brighten the depth of the harissa.