Lunch: Sweet Chili Seitan with Coconut Rice

Directions

  1. Start by adding 1 ½ cups (270 g) of jasmine brown rice to your rice cooker.

  2. Pour in a 14 oz can of lite coconut milk (approximately 1½ cups or 380 g) and 1½ cups of water (355 g) into the rice cooker with the rice.

  3. Turn on the rice cooker and allow the rice to cook fully while you proceed with the rest of the meal prep. You can also cook on the stove if you don't have a rice cooker. Follow package directions, using half coconut milk and half water to cook.

  4. Take 2 - 8 oz packages of seitan and break them apart with your fingers into a mixing bowl.

  5. Slice 4 bell peppers and add them to the bowl with the seitan.

  6. Pour ½ cup (136 g) of sweet chili sauce over the seitan and bell peppers. If you’re using a specific brand like Sprouts, make sure to measure accurately.

  7. Toss the seitan and bell peppers until they are well coated with the sweet chili sauce.

  8. Transfer the coated seitan and bell pepper mixture to a pan and sauté over medium heat for 5-10 minutes. Cook until the seitan begins to brown and has a nice golden color.

  9. While the seitan and peppers are sautéing, roughly chop about 4 cups of kale. This can be the leftover kale from making the lentil soup, if applicable.

  10. You have the option to add the kale to the pan during the last couple of minutes of cooking to wilt it, or you can set it aside to add fresh on top of your meals later.

  11. Once everything is cooked, it’s time to assemble your bowls. Begin by dividing the cooked coconut rice evenly between 4 meal prep containers.

  12. Next, distribute the sautéed seitan and bell pepper mixture equally among the containers.

  13. Place the containers in the refrigerator for storage.

  14. When you’re ready for a meal, add the fresh kale and ½ cup (75 g) of frozen mango to one of the containers. Do this step on the day of eating to maintain freshness, especially if you're prepping for multiple days.

  15. Heat the meal in the microwave until it’s warmed through to your liking.

  16. Finish off each bowl with a fresh squeeze of lime juice and a sprinkle of fresh cilantro for an extra zest of flavor.

Nutrition highlight

Adding mango to this meal not only adds a delicious contrasting flavor, but the vitamin C in the mango is going to help your body absorb the iron from the seitan more effectively.