Middle Eastern Mujadara Breakfast Bowl with Crispy Seitan & Tahini Drizzle

Ingredients

• 1/2 cup brown lentils, cooked
• 1/4 cup bulgur wheat, dry
• 100 g seitan, sliced into strips
• 1/2 medium red onion, thinly sliced
• 2 tbsp tahini, pure sesame paste
• 1 1/2 tbsp lemon juice, fresh
• 1 clove garlic, minced
• 1/2 tsp cumin, ground
• 1/4 tsp coriander, ground
• 1 1/2 tbsp olive oil, divided
• 3/4 cup vegetable broth, for bulgur
• 2 tbsp water, for tahini sauce
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp pomegranate seeds, optional garnish
• 1 tbsp pumpkin seeds, toasted

Instructions

1. 1

   Heat 3/4 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.