Dinner · Contemporary American · 15 min
Roasted Seitan and Sweet Potato Harvest Bowl with Toasted Almonds and Wilted Kale
- Calories
- 652
- Protein
- 42g
- Carbs
- 77g
- Fat
- 23g
Ingredients
- 0.2308 cup quinoa
- 0.4621 cup water
- 200.6 g sweet potato
- 0.9333 tsp extra virgin olive oil
- 0.2333 tsp salt
- 156 g seitan
- 66.9 g kale
- 25.4 g slivered almonds
- 0.9267 tbsp lemon juice
- 0.25 tsp smoked paprika
Method
- 01Preheat your oven to 400°F (200°C).
- 02Rinse dry quinoa and simmer with 1/2 cup of water in a small saucepan for 15 minutes until tender and water is absorbed. Fluff with a fork and set aside.
- 03Toss the cubed sweet potatoes with 1/2 tsp olive oil and a pinch of salt on a sheet pan. Roast for 25-30 minutes until edges are caramelized and centers are tender.
- 04While potatoes roast, heat the remaining 1/2 tsp olive oil in a non-stick skillet over medium-high heat. Slice the seitan into thin strips and sear until a deep brown, savory crust forms on both sides. Remove seitan from heat.
- 05In the same skillet, toast the slivered almonds briefly until golden and fragrant, then set aside. Add the chopped kale with a splash of water to the skillet, tossing until bright green and wilted.
- 06Assemble the bowl by placing the fluffy quinoa at the base. Arrange roasted sweet potatoes, seared seitan, and wilted kale in distinct sections.
- 07Top with toasted slivered almonds, drizzle with fresh lemon juice, and dust with smoked paprika before serving hot.
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