BBQ Seitan Bowl
with Roasted Root Vegetables & Brussels Sprouts
INGREDIENTS
- 8 oz root vegetables blend
- 10 oz Brussels sprouts, trimmed and quartered
- 1 tsp smoked paprika
- 1 tbsp everything bagel spice
- 8 oz seitan, crumbled or cut into 1-inch pieces
- 1 red Fresno chile, trimmed and thinly sliced
- 2 tbsp white vinegar (divided)
- 1/4 cup BBQ sauce
- Salt and pepper*
- 1 tbsp + 1 tsp vegetable oil*
- 1 tsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Add root vegetable blend, Brussels sprouts, paprika, everything bagel seasoning, a pinch of salt and pepper, and 2 tsp vegetable oil to one side of a foil-lined baking sheet and toss. On the other side of the baking sheet, add seitan, 2 tsp vegetable oil, and a pinch of salt and pepper and toss. Cook until vegetables and seitan are crisp-tender, 12 to 15 minutes. (4-serving meal: use 4 tsp vegetable oil, 4 tsp vegetable oil). TIP: To ensure the vegetables get crispy, make sure they’re spread in a single layer—not packed too tightly—on the baking sheet.
In a small bowl, add 1 tsp olive oil, Fresno chile, just half the vinegar, and a pinch of salt and pepper. Stir to combine. (4-serving meal: use 2 tsp olive oil).
Remove the baking sheet from the oven. Mix remaining vinegar and BBQ sauce in a small bowl. Drizzle on the seitan and stir to coat. Return to the oven and cook until BBQ sauce is sticky, 4 to 6 minutes. TIP: It’s okay if BBQ sauce gets on the veggies; it’s all going in the same bowl.
Divide the BBQ seitan, roasted root vegetables, and Brussels sprouts between bowls and drizzle with Fresno pepper vinaigrette. Tuck in!
SIMILAR RECIPES
Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Tzatziki
Herb Sausages with Caraway Roasted Potatoes & Maple Mustard Dressing
Spicy Buffalo Tofu Bowls with Celery Carrot Slaw & Herbed Ranch
Crispy Maple Seitan Lettuce Cups with Cucumber Salad & Paprika Fries
New England Lobster Rolls with Hearts of Palm & Lemon Pepper Potato Wedges
