Smoked Paprika-Crusted Seitan and Fava Bean 'Succotash' Skillet

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed sweet potatoes with 10g of olive oil and a pinch of salt on a sheet pan. Roast for 20-25 minutes until tender and caramelized at the edges.

While the potatoes roast, heat the remaining 10g of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the seitan chunks and sear until they develop a deep brown, crispy crust, about 5-7 minutes.

Add the diced onions to the skillet and cook until translucent and golden, about 5 minutes. Stir in the fava beans and Cajun seasoning, blooming the spices until the aroma is pungent and savory.

Fold the roasted sweet potatoes into the skillet, stirring gently to combine all ingredients while maintaining the integrity of the seitan.

Let the mixture sit for 1 minute undisturbed to create a slight crust on the bottom. Serve hot, garnished with a drizzle of fresh oil or a squeeze of lemon if desired, allowing the smoky paprika and savory seitan to shine.