Lunch: loaded taco sweet potato with seitan

Directions

Preheat the oven to 400 degrees Fahrenheit (205 degrees Celcius).
Pierce your 4 sweet potatoes with a fork multiple times. This will allow steam to escape as they cook so they don’t burst.
Once the oven is preheated, place the sweet potatoes on a pan and place them in the oven. You will take the potatoes out after 45 minutes.
Chop up one onion (194 g) and add it to a pan over medium heat. Add 2 cloves (6 g) of minced garlic and cook for a few minutes.
Add 16 oz. (454 g) of seitan which is about 2 packs depending on the brand, and 1 tablespoon (9 g) of taco seasoning. Add a splash of water as needed to prevent sticking. Mix it all up and cook for a few minutes until everything is heated through.
Dice up 1 tomato, 1 cup of lettuce, 1 bunch of green onions, and a small bunch of cilantro.
Cut a lime into quarters then drain and rinse a can of black beans.
Once the sweet potatoes are cooked through after about 45 minutes, take them out of the oven, split them open, and add one to each container.
Divide the seitan, onion, and garlic mixture evenly across each potato. Add ¼ cup (60 g) of black beans to each container and top them with ¼ cup (9 g) of lettuce, ¼ cup (45 g) of fresh tomatoes, 1-2 tablespoons (1-2 g) of fresh chopped cilantro, ¼ cup (65 g) of salsa, and the lime you cut into quarters.
Lastly, add a squeeze of fresh lime to each container.

Sweet potatoes are a rich source of beta-carotene, fiber, and essential vitamins, ensuring sustained energy and supporting eye health.