Dinner · American · 20 min
Braised Seitan and Sweet Potato 'Bistro' Skillet with Charred Kale and Smoked Paprika Gremolata
- Calories
- 765
- Protein
- 56g
- Carbs
- 94g
- Fat
- 23g
Ingredients
- 273 g seitan
- 266.3 g sweet potato
- 34.6 g kale
- 100 g yellow onion
- 2 clove garlic
- 19.5 g extra-virgin olive oil
- 1 tsp smoked paprika
- 0.25 cup vegetable broth
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
- 0.5 tsp lemon zest
Method
- 01Preheat oven to 400°F (200°C).
- 02Prepare the gremolata by combining finely chopped parsley, lemon zest, half of the minced garlic, and 0.5 tsp of smoked paprika in a small bowl; set aside.
- 03Heat 10g olive oil in a large cast-iron skillet over medium-high heat. Add seitan chunks and sear until golden brown and slightly crisp, about 5 minutes. Remove seitan and set aside.
- 04Add remaining 8g olive oil to skillet along with diced onions, cubed sweet potatoes, remaining garlic, remaining 0.5 tsp smoked paprika, salt, and black pepper. Sauté 8 to 10 minutes until potatoes soften.
- 05Return seitan to skillet, splash in vegetable broth, and transfer skillet to oven. Bake for 15 minutes until sweet potatoes are tender and broth has reduced.
- 06Fold in chopped kale and return to oven for 3 minutes until kale is wilted and charred at the tips.
- 07Remove skillet from oven, scatter smoked paprika gremolata over top, and serve immediately.
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