Middle Eastern Mujadara Breakfast Bowl with Crispy Seitan & Tahini Drizzle

Ingredients

• 0.5 cup brown lentils, cooked
• 0.25 cup bulgur wheat, dry
• 100 g seitan, sliced into strips
• 0.5 medium red onion, thinly sliced
• 2 tbsp tahini, pure sesame paste
• 1.5 tbsp lemon juice, fresh
• 1 clove garlic, minced
• 0.5 tsp cumin, ground
• 0.25 tsp coriander, ground
• 1.5 tbsp olive oil, divided
• 0.75 cup vegetable broth, for bulgur
• 2 tbsp water, for tahini sauce
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste

Instructions

1. 1

   Heat 0.75 tbsp olive oil in a skillet over medium heat. Add sliced red onions and cook for 8-10 minutes, stirring occasionally, until deeply caramelized and sweet. Season with a pinch of salt. Set aside.

2. 2

   In a small pot, bring vegetable broth to a boil. Add bulgur wheat, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed.