Seitan and Caramelized Onion Bourguignon with Roasted Sweet Potato Mash

Preheat oven to 400 deg F (200 deg C). Toss cubed sweet potatoes with 5g of olive oil and roast on a parchment-lined tray for 25-30 minutes until tender and caramelized at the edges.

While potatoes roast, cook the brown rice in salted water until tender, about 40 minutes.

In a heavy-bottomed pot, heat the remaining 10g of olive oil over medium heat. Add the sliced onions and cook slowly until deep golden brown, about 15 minutes. Add the garlic and cook until fragrant.

Add the seitan cubes to the pot and sear until browned on all sides, allowing the edges to crisp up.

Mash the roasted sweet potatoes with a fork until rustic and creamy.

Assemble the bowl by spooning the brown rice at the base, followed by a generous portion of the seitan and caramelized onion mixture, and the sweet potato mash on the side. Garnish with a crack of black pepper.