Dinner · American · 15 min
Smoky Seitan and Sweet Potato Skillet with Wilted Kale and Toasted Sesame Crunch
- Calories
- 840
- Protein
- 63g
- Carbs
- 94g
- Fat
- 23g
Ingredients
- 250g Seitan (wheat protein)
- 300g Sweet potato, peeled and diced
- 250g Kale, chopped
- 14g Olive oil
- 0.38g Sesame seeds, toasted
- 60g Onions, finely diced
Method
- 01Heat a large heavy-bottomed skillet over medium-high heat. Add half the olive oil, then the diced sweet potatoes. Cook, stirring occasionally, until the edges are golden brown and the centers are tender, about 10-12 minutes.
- 02Add the diced seitan and onions to the skillet. Sauté until the seitan develops a crisp, browned crust and the onions are soft and translucent, about 6-8 minutes.
- 03Season the mixture generously with smoked paprika and a pinch of black pepper, tossing to coat and bloom the spices in the residual oil.
- 04Add the chopped kale in handfuls, adding a splash of water if needed to help it wilt. Toss until the leaves are bright green and tender, about 3 minutes.
- 05Remove from heat and drizzle with the remaining olive oil. Adjust seasoning with extra smoked paprika or salt if desired.
- 06Serve immediately in wide bowls, garnished with a generous scattering of toasted sesame seeds for crunch.
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