Harissa Seitan & Bulgur Wheat Bowl with Aubergine
Big flavour, sensible numbers. This North African plate pairs seitan with bulgur wheat for 87g protein and roughly 624 kcal.
Ingredients
- 100g seitan
- 160g bulgur wheat
- 80g aubergine
- 80g butternut squash
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the aubergine and butternut squash, then measure out the sauce ingredients.
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2
Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.
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3
Slice the seitan thinly and stir-fry over high heat for 4-5 minutes until browned.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the aubergine and butternut squash for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: bulgur wheat first, then the veg and seitan, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.