Lean Fajita-spiced Seitan, Sweet Potato & Sweetcorn Plate
Lean Fajita-spiced Seitan, Sweet Potato & Sweetcorn Plate brings Mexican flavour to a plate that delivers 83g of protein for 635 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 100g seitan
- 160g sweet potato
- 80g courgette
- 80g sweetcorn
- 50g salsa
- 50g red onion
- 15g lime
- 2 tsp fajita seasoning
- fresh coriander
Method
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1
Prep everything first: wash and trim the courgette and sweetcorn, 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
Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.
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5
Meanwhile, steam or stir-fry the courgette and sweetcorn 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 coriander.
Tap ingredients and steps to tick them off as you cook.