Smoky Seitan Rice Bowl

Name: Smoky Seitan Rice Bowl with Veggies and Guacamole
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 unit Red Onion; 1 unit Lime; ¼ ounce Cilantro; 1 unit Roma Tomato; 1 unit Romaine Lettuce; 2 ounce Monterey Jack Cheese; ½ cup Jasmine Rice; 8 ounce Chipotle Seitan Crumbles; 1 unit Avocado; 1 tablespoon Olive Oil; Salt; Pepper

with Veggies and Guacamole

Recipe Development TeamPublished on May 18, 2017

Get 10 Free Meals + Free Breakfast For Life

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:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Red Onion

1 unit

Lime

¼ ounce

Cilantro

1 unit

Roma Tomato

1 unit

Romaine Lettuce

2 ounce

Monterey Jack Cheese

(Contains: Milk)

½ cup

Jasmine Rice

8 ounce

Chipotle Seitan Crumbles

(Contains: Soy, Wheat)

1 unit

Avocado

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories660 kcal

Energy (kJ)2761 kJ

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

•Zester

•Large Pan

•Small pot

Instructions

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.

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

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.

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.

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).

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).