BBQ Seitan Bowl

Preheat oven to 450°F. Add sweet potatoes, Brussels sprouts, paprika, everything bagel seasoning, a pinch of salt and pepper, and 1 tbsp vegetable oil to one side of a baking sheet and toss. On the other side of the baking sheet, add seitan, 1 tbsp vegetable oil, and a pinch of salt and pepper and toss. Cook until vegetables and seitan are roasted, 12 to 15 minutes. (4-serving meal: use 2 tbsp vegetable oil, 2 tbsp vegetable oil) TIP: To ensure the vegetables get crispy, make sure they’re spread in a single layer—and not packed too tightly—on the baking sheet.

In a small bowl, add 1 tsp olive oil, Fresno chile, just 2 tbsp white balsamic vinegar, and a pinch of salt and pepper. Stir to combine. (4-serving meal: use 2 tsp olive oil, 4 tbsp balsamic vinegar)

Remove the baking sheet from the oven. Mix remaining 1 tbsp balsamic 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 and vegetables are crisp-tender, 4 to 6 minutes. (4-serving meal: use 2 tsp balsamic vinegar) TIP: It’s okay if BBQ sauce gets on the veggies; it’s all going in the same bowl.

Divide the BBQ seitan, roasted sweet potatoes, and Brussels sprouts between bowls and drizzle with Fresno pepper vinaigrette. Tuck in!