Seitan Fajita Skillet

Tender seitan strips and colorful bell peppers sautéed to perfection, served alongside fragrant cilantro-lime rice and creamy avocado for a quick, vibrant weeknight meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.58/serving

Dietary

• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Halal
• Vegetarian
• Pescatarian
• Low-Sugar

Tags

• stir-fry
• quick
• savory
• tangy
• healthy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 14 ounce seitan (drained, thinly sliced)
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon garlic powder
• 1 yellow onion (medium, sliced)
• 2 bell peppers (thinly sliced)
• 1 cup white rice (uncooked)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice (fresh)
• 1 avocado (sliced)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Cook the white rice according to package directions. Once cooked, fluff with a fork and stir in the chopped fresh cilantro and fresh lime juice. Season with salt and black pepper to taste.
2. While rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced seitan, ground cumin, smoked paprika, and garlic powder. Sauté for 5-7 minutes, until seitan is lightly browned.
3. Add the sliced yellow onion and bell peppers to the skillet with the seitan. Continue to sauté for 5-7 minutes more, until vegetables are tender-crisp. Season with salt and black pepper to taste.
4. Serve the sizzling seitan and vegetables over the cilantro-lime rice, topped with sliced ripe avocado.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 344
• Protein: 24 g
• Carbohydrates: 43.7 g
• Fat: 8.4 g
• Fiber: 4.3 g
• Sodium: 915 mg
• Saturated Fat: 1.1 g
• Sugar: 1.7 g