Lunch · Middle Eastern · 10 min
Seitan and Roasted Vegetable Harissa Bowl with Toasted Almonds
- Calories
- 620
- Protein
- 38g
- Carbs
- 65g
- Fat
- 20g
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)
Method
- 01Preheat your oven to 400°F (200°C).
- 02Toss 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.
- 03While the vegetables roast, tear the seitan into bite-sized, rustic chunks.
- 04Heat a non-stick skillet over medium-high heat and sear the seitan pieces until they develop a crisp, browned crust.
- 05Stir in the harissa paste, letting it bloom for 30 seconds until fragrant and clinging to the protein.
- 06In a bowl, spread a base of fluffy quinoa.
- 07Arrange the roasted vegetables and harissa-coated seitan on top.
- 08Sprinkle with the slivered almonds for a clean, toasted crunch.
- 09Finish with a squeeze of fresh lemon juice to brighten the depth of the harissa.
Cook it with the whole plan around it
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