Jerk-spiced Seitan, Sweet Potato & Red Cabbage Plate
Big flavour, sensible numbers. This Caribbean plate pairs seitan with sweet potato for 83g protein and roughly 642 kcal.
Ingredients
- 100g seitan
- 200g sweet potato
- 80g spinach
- 80g red cabbage
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- fresh thyme
Method
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1
Prep everything first: wash and trim the spinach and red cabbage, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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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
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
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5
Meanwhile, steam or stir-fry the spinach and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and seitan, spooning over any remaining sauce. Finish with the fresh thyme.
Tap ingredients and steps to tick them off as you cook.