Mediterranean Seitan & Spinach Sauté with Lemon-Garlic Infusion

Dice the sweet potato into very small 1/4-inch cubes to ensure they cook quickly. Finely mince the garlic.

Heat the olive oil in a stainless steel skillet over medium heat. Add the sweet potato cubes and sauté for 6-8 minutes, stirring frequently until they are tender and starting to caramelize at the edges.

Tear the seitan into bite-sized pieces and add to the pan with the garlic. Sauté for another 3 minutes until the seitan is lightly browned and aromatic.

Toss in the fresh spinach and cook just until wilted, about 1 minute. The spinach should remain vibrant green.

Season generously with freshly cracked black pepper. Remove from heat and finish with a squeeze of fresh lemon juice if desired. Serve immediately in a small bowl.