LOADED SWEET POTATO BURRITOS

SERVES 6 BURRITOS

1 tbsp coconut oil

1 sweet potato, peeled and diced

227g (8oz) mushrooms, sliced

3⁄4 cup diced red onion

3⁄4 cup diced red bell pepper

1 1⁄2 cups Steamed Seitan Smoky Nuggets

1 1⁄2 tsp chili powder

1⁄2 tsp garlic powder

1⁄4 tsp ground cumin

2 cups baby spinach, torn small

6 whole wheat or sprouted grain tortillas

NUTRITIONAL VALUES

Calories: 454kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 103.8g
Protein: 4.1g
Sugar: 65.8g
Sodium: 26mg

METHOD

In a large skillet over medium-high heat, heat the oil. Combine the sweet potato, mushrooms, onion, and bell pepper in a mixing bowl. Cook for 15 minutes. Cook for 5 minutes more after adding the seitan, chili powder, garlic powder, and cumin. Cook for about a minute, or until the spinach is wilted.

If the tortillas are stiff, such as sprouted grain, microwave them for 10 to 15 seconds to soften them. This will make rolling them easier.

1 cup sweet potato mixture spooned down the center of each tortilla Roll up your sleeves. To make it easier to handle, cut it in half.

STUFFED SWEET POTATOES WITH TAHINI DRESSING

SERVES 2 PORTIONS

FOR THE SWEET POTATOES AND STUFFING

2 sweet potatoes

1 tbsp coconut oil

1⁄4 cup diced white onion

113g (4oz) white mushrooms, chopped

1 cup Slow Cooker Versatile

Seitan Balls, chopped

1⁄4 tsp ground cumin

1⁄4 tsp onion powder

1⁄4 tsp salt

Pinch of ground black pepper

FOR THE TAHINI SAUCE

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

NUTRITIONAL VALUES

Calories: 137kcal
Fat: 10.5g (4.9g S.Fat)
Carbs: 5.9g
Protein: 5.3g
Sugar: 2.3g
Sodium: 249mg

METHOD

SWEET POTATOES AND STUFFING:
Preheat the oven to 350°F (180°C, or gas mark 4).

Place the sweet potatoes in a preheated oven for 40 to 45 minutes, or until soft.

Meanwhile, heat the oil in a large skillet over medium- high heat. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the seitan, cumin, onion powder, salt, and pepper. Place aside.

Cut the top of the sweet potatoes off the long side and scoop out the centres as best you can. In a medium bowl, combine the centres. Fill the bowl with all but 1/3 cup of the seitan-mushroom mixture from the skillet. Combine thoroughly. Fill the shells with the sweet potato mixture. Return to the oven for 15 minutes at 350°F (180°C, or gas mark 4) to heat through.

TAHINI SAUCE:
During this time, combine all the tahini sauce ingredients with 3 tbsp water. Place aside.

ASSEMBLY:
Take the potatoes out of the oven and place them on a serving dish. Drizzle the tahini sauce over the stuffed sweet potatoes and top with the remaining seitan- mushroom mixture.