Dinner · Ethiopian · 20 min
Vegetarian Beyaynetu with Spiced Seitan Tibs and Turmeric-Roasted Carrots
- Calories
- 711
- Protein
- 29g
- Carbs
- 101g
- Fat
- 23g
Ingredients
- 0.6702 cup quinoa
- 56.2 g seitan
- 14.5 g avocado oil
- 27.9 g green onions
- 1.1 clove garlic
- 0.55 tsp berbere seasoning
- 0.2833 tsp salt
- 201 g carrots
- 0.2857 tsp ground turmeric
- 1.7 g chia seeds
Method
- 01Preheat the oven to 400°F (200°C).
- 02Rinse dry quinoa and boil in 200 ml water for 15 minutes until tender and liquid is absorbed, then fluff with a fork.
- 03Toss sliced carrot rounds with 5 g avocado oil, ground turmeric, and a pinch of salt. Roast on a baking sheet for 15 to 18 minutes until tender and edges are caramelized.
- 04Heat remaining 8 g avocado oil in a skillet over medium-high heat. Add sliced seitan, minced garlic, and berbere seasoning; sear for 4 to 5 minutes until deeply golden and slightly charred.
- 05Stir in the green onion whites and sauté for 1 to 2 minutes until fragrant.
- 06To assemble, spread warm quinoa as the base on a plate. Arrange spiced seitan tibs and turmeric-roasted carrots on top.
- 07Garnish with green onion tops and chia seeds before serving.
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