Seitan & Roasted Veggie Bowl
A hearty and nutritious bowl with seitan and roasted vegetables, perfect for a healthy meal.
15 mins
Prep Time
25 mins
Cook Time
2
Servings
Ingredients
- 1 cup seitan, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 sweet potato, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp water
- 1/4 cup chopped fresh parsley
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sliced seitan, red bell pepper, zucchini, broccoli, and sweet potato.
Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Spread the vegetables and seitan in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly charred.
While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and water in a small bowl until smooth.
Divide the roasted seitan and vegetables between two bowls. Drizzle with tahini dressing and garnish with chopped fresh parsley.
Chef's Tips
- Seitan Tip: For extra flavor, marinate the seitan in soy sauce, garlic, and herbs for 30 minutes before roasting.
- Vegetable Variations: Feel free to swap or add other vegetables like carrots, cauliflower, or Brussels sprouts.
- Dressing Variations: Add a pinch of cumin or chili flakes to the tahini dressing for a spicy kick.
- Meal Prep: This bowl can be prepped ahead and stored in the fridge for up to 3 days. Reheat before serving.
- Protein Boost: Add quinoa or chickpeas for an extra protein boost.
