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Smoky Seitan Rice Bowl

Smoky Seitan Rice Bowl

with Veggies and Guacamole

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We’re not naming names, but we’ve definitely found ourselves staring across the plexiglass, watching eagle-eyed as someone prepares our burrito bowl, hoping they’ll make it just the way we like and not charge extra for the guac. But then it occurred to us: why not take matters into our own hands and actually make it just the way we like (because guacamole isn’t extra, it’s essential). We promise this one will be ready in less time than you’d wait in line during the dinner rush.

Allergens:MilkSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Lime

¼ ounce

Cilantro

1 unit

Roma Tomato

1 unit

Romaine Lettuce

2 ounce

Monterey Jack Cheese

(ContainsMilk)

½ cup

Jasmine Rice

8 ounce

Chipotle Seitan Crumbles

(ContainsSoy, Wheat)

1 unit

Avocado

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber10 g
Protein41 g
Cholesterol25 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pan
Small pot
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Bring ¾ cup water and a pinch of salt to a boil in a small pot. Halve, peel, and finely dice onion. Set aside 2 TBSP diced onion in a medium bowl. Zest lime until you have ½ tsp zest, then cut into halves. Finely chop cilantro. Dice tomato. Finely chop lettuce.

2

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

3

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Add seitan and cook, tossing occasionally, until lightly browned and warmed through, 3-4 minutes. Reduce heat to low and keep on stove until ready to serve.

4

Halve, pit, and scoop flesh from avocado, then roughly chop. Add to bowl with reserved onion. Squeeze in juice from one lime half. Season with salt and pepper. Mash with a fork until mostly smooth. Stir in half the cilantro and just enough tomato to give guacamole a chunky texture. TIP: Toss any extra tomato into pan with seitan.

5

Once rice is done, fluff with a fork. Add lime zest and a squeeze of lime juice and stir to combine. Season with salt, pepper, and more lime juice (to taste).

6

Toss lettuce with a drizzle of olive oil in another medium bowl. Season with salt and pepper. Divide rice between bowls, then top with seitan mixture, lettuce, and guacamole. Sprinkle with Monterey Jack cheese, remaining cilantro, and any remaining lime juice (to taste).