Quick Lunch Idea: Coconut Curry Seitan Bowl
This Coconut Curry Seitan Bowl comes together in less than 15 minutes. It's a quick lunch idea that is sure to tackle those Thai curry cravings.
Servings 1 person
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ cup fresh or frozen broccoli
- ⅛ teaspoon garam masala
- ⅛ teaspoon onion powder
- ¼-1/2 teaspoon curry powder
- 1 pinch coriander
- ⅛ teaspoon cinnamon
- ½-3/4 cup cooked brown rice
- 1.5 teaspoon coconut flakes ½ teaspoon for optional garnish
- 3 tablespoons coconut aminos or liquid aminios or tamari
- ¼-1/2 cup seitan homemade or store-bought
- salt to taste
- ¼ teaspoon cilantro for optional garnish
- ¼-1/2 avocado optional garnish
Instructions
- For the optional garnish, heat pan and toss in ½ teaspoon (or more) of coconut flakes. Stir in pan until light brown in color. Empty toasted coconut onto a dish and set aside.
- In the same pan, over low heat, melt coconut oil and add in garlic and ginger. Saute for 1-2 minutes. Careful not to burn garlic.
- Add in the broccoli and remainder of the spices. Stir and cook for 2 minutes. Next, stir in the coconut aminos.
- Now, add in the cooked rice and remainder of the coconut flakes. Stir to warm rice, then add the seitan (seitan is already cooked so it only needs to be warmed) If mixture gets too dry for your liking, add in a little bit of water or more coconut aminos.
- Taste. Adjust salt and other spices until desired flavor is reached. Transfer contents of pan to a bowl and top with optional sliced avocado, toasted coconut, and cilantro.