Seitan Cauliflower Bowl
Seared cumin-spiced seitan strips served over warm riced cauliflower with rinsed black beans, shredded romaine, and fresh cilantro.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 1
- Cuisine: Latin
- Difficulty: Easy
- Cost: $6.79/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Calorie
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Protein
- High-Fiber
- Kosher
- Halal
Tags
- sauté
- quick
- healthy
- fresh
Ingredients
- 5 ounce seitan
- 1.5 cup riced cauliflower
- 0.33 can black beans (rinsed and drained)
- 1 cup romaine lettuce (shredded)
- 1 teaspoon olive oil
- 0.5 teaspoon ground cumin
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Heat olive oil in a skillet over medium-high heat for 1 minute.
- Add the seitan strips and ground cumin, sautéing for 4 minutes until browned and fragrant.
- In a separate microwave-safe bowl, heat the riced cauliflower on high for 3 minutes until steaming and tender.
- Fold the rinsed black beans into the warm cauliflower rice to heat through.
- Assemble the bowl by placing the cauliflower and black bean mixture at the base, topping with the seared seitan, shredded romaine lettuce, and fresh cilantro garnish.
Notes
Rinsing canned black beans removes up to 40% of their surface sodium.
Nutrition (per serving)
- Calories: 414
- Protein: 48.1 g
- Carbohydrates: 41.6 g
- Fat: 5.4 g
- Fiber: 11.2 g
- Sodium: 1529 mg
- Saturated Fat: 0.7 g
- Sugar: 5.4 g