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BBQ Seitan Bowl with Roasted Sweet Potatoes & Brussels Sprouts
2 or 4 Serving Dinner

BBQ Seitan Bowl

with Roasted Sweet Potatoes & Brussels Sprouts

Tags: High-Protein <600 Calories Nut-Free Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
25 min
CALORIES
410
FAT
2g
CARBOHYDRATES
63g
PROTEIN
43g

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INGREDIENTS

  1. 8 oz cubed sweet potatoes
  2. 10 oz Brussels sprouts, trimmed and quartered
  3. 1 tsp smoked paprika
  4. 1 tsp everything bagel spice
  5. 8 oz seitan, crumbled or cut into 1-inch pieces
  6. 1 red Fresno chile, trimmed and thinly sliced
  7. 3 tbsp white balsamic vinegar
  8. 4 tbsp BBQ sauce
  9. 2 tbsp vegetable oil*
  10. 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
410
FAT
2g
CARBOHYDRATES
63g
PROTEIN
43g

Get Recipes Delivered

INSTRUCTIONS

1
Roast sweet potatoes, Brussels sprouts, and seitan

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.

2
Make Fresno vinaigrette

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)

3
Make the BBQ seitan

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.

4
Serve

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

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