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.

SOUTHWEST SCRAMBLE BREAKFAST BURRITO

SERVES 2 BURRITOS

1 tbsp dairy-free butter

1⁄2 cup diced red bell pepper

1⁄2 cup diced red onion

227g (8oz) extra-firm tofu, drained

1⁄2 cup Steamed Seitan Chipotle Links, crumbled

1 tbsp taco seasoning

1⁄2 tsp salt

2 tbsp flaxseed meal

2 large, sprouted grain tortillas

NUTRITIONAL VALUES

Calories: 298kcal
Fat: 23.6g (7.4g S.Fat)
Carbs: 17.4g
Protein: 7.7g
Sugar: 10.1g
Sodium: 132mg

METHOD

In a large skillet over medium-high heat, melt the butter. Sauté the bell pepper and onion for 10 minutes. Combine the tofu and seitan in a mixing bowl. Continue to cook for 5 minutes after adding the taco seasoning and salt. Mix in the flaxseed meal thoroughly.

Half the mixture should be spooned into each tortilla and rolled burrito-style. Slice in half and serve.