Herbed Seitan Buddha Bowl

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Prep Time

10minutes

Cook Time

1hour

Servings

servings

Product Type

Prep Time

10minutes

Cook Time

1hour

Servings

servings

Product Type

Herbed Seitan Buddha Bowl

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

1hour

Servings

servings

Product Type

Prep Time

10minutes

Cook Time

1hour

Servings

servings

Product Type

Ingredients

  • Recipe ingredients:
  • 2 tbsp. coconut oil
  • 1 package Pacific Foods Organic Seitan, cut into 1/2 inch cubes
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 3 medium carrots cut into ribbons
  • 2 cups Pacific Foods Organic Vegetable Broth
  • 1 cup short grain brown rice
  • 3 cups spinach
  • 1 cup thinly sliced purple cabage
  • 1/3 cup pumpkin seeds
  • 1/2 cup sprouts
  • Orange Tahini Dressing
  • 1/2 cup tahini
  • 1/2 tbsp. maple syrup
  • 1 tbsp. apple cider vinegar
  • juice of 1 large orange (about 1/2 cup)
  • 1 tbsp. sesame oil
  • 1 tbsp. hot sauce

Instructions

  1. Add rice and Organic Vegetable Broth to a small pot and simmer on medium heat for 40-45 minutes.
  2. Slice carrots and cabbage into long ribbons, and finely chop cilantro and parsley.
  3. In a small bowl, combine the cilantro and parsley. Gently toss the Organic Seitan pieces in the herb mixture until they are coated.
  4. Heat coconut oil in a large skillet, add seitan pieces, and saute for about 10 mins until brown and crispy on the edges. Transfer to a towel to drain any excess oil.
  5. Wipe out skillet and add spinach, cook on low heat for 3-5 minutes until just slightly wilted
  6. Whisk dressing ingredients together, and assemble rice, carrots, cabbage, spinach, avocado, and seitan. Top with pumpkin seeds, sprouts, and dressing.

Ingredients

  • Recipe ingredients:
  • 2 tbsp. coconut oil
  • 1 package Pacific Foods Organic Seitan, cut into 1/2 inch cubes
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 3 medium carrots cut into ribbons
  • 2 cups Pacific Foods Organic Vegetable Broth
  • 1 cup short grain brown rice
  • 3 cups spinach
  • 1 cup thinly sliced purple cabage
  • 1/3 cup pumpkin seeds
  • 1/2 cup sprouts
  • Orange Tahini Dressing
  • 1/2 cup tahini
  • 1/2 tbsp. maple syrup
  • 1 tbsp. apple cider vinegar
  • juice of 1 large orange (about 1/2 cup)
  • 1 tbsp. sesame oil
  • 1 tbsp. hot sauce

Instructions

  1. Add rice and Organic Vegetable Broth to a small pot and simmer on medium heat for 40-45 minutes.
  2. Slice carrots and cabbage into long ribbons, and finely chop cilantro and parsley.
  3. In a small bowl, combine the cilantro and parsley. Gently toss the Organic Seitan pieces in the herb mixture until they are coated.
  4. Heat coconut oil in a large skillet, add seitan pieces, and saute for about 10 mins until brown and crispy on the edges. Transfer to a towel to drain any excess oil.
  5. Wipe out skillet and add spinach, cook on low heat for 3-5 minutes until just slightly wilted
  6. Whisk dressing ingredients together, and assemble rice, carrots, cabbage, spinach, avocado, and seitan. Top with pumpkin seeds, sprouts, and dressing.