Dinner · French · 20 min
Seitan and Caramelized Onion Bourguignon with Roasted Sweet Potato Mash
- Calories
- 880
- Protein
- 43g
- Carbs
- 169g
- Fat
- 5g
Ingredients
- 160 g seitan
- 100 g sweet onions
- 5 g garlic
- 15 g olive oil
- 1 pinch black pepper
- 0.5 tsp salt
- 250 g sweet potato
- 123.6 g long-grain brown rice
- 250 ml water
Method
- 01Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 5 g of extra-virgin olive oil and a pinch of salt. Roast on a parchment-lined tray for 25-30 minutes until tender and caramelized at the edges.
- 02In a small pot, bring dry long-grain brown rice, 250 ml water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer for 40 minutes until tender.
- 03In a heavy skillet, heat the remaining 10 g of olive oil over medium heat. Add the sliced sweet onions and cook slowly until deep golden brown, about 15 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 04Add the cubed seitan to the skillet with the caramelized onions and season with salt and freshly cracked black pepper. Sear for 5-7 minutes, turning until golden and crisp at the edges.
- 05Mash the roasted sweet potatoes with a fork until smooth yet rustic.
- 06Assemble by placing the cooked brown rice at the base of the bowl, adding the seitan and caramelized onion bourguignon, and spooning the roasted sweet potato mash alongside.
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