In a medium saucepan, bring vegetable broth to a boil. Stir in bulgar, cover, and reduce heat to low. Simmer for 12-15 minutes until tender. Fluff with a fork.

Make Seitan Patty

Prepare Seitan Patty

In a bowl, mix seitan with garlic powder, onion powder, soy sauce, and olive oil. Form into patties and pan-fry in a skillet over medium heat until golden brown, about 3-4 minutes per side.

Roast Chickpeas

Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat dry. Toss chickpeas with olive oil, paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes until crispy.

Make Romesco Sauce

Blend Romesco Sauce

In a blender, combine roasted red peppers, almonds, garlic, olive oil, and red wine vinegar. Blend until smooth. Adjust seasoning if needed.

Make Kale Chips

Bake Kale Chips

Preheat oven to 300°F (150°C). Toss kale with olive oil and salt. Spread on a baking sheet and bake for 20-25 minutes until crispy.

Prepare Maple Tahini Vinaigrette

Mix Vinaigrette

In a bowl, whisk together tahini, maple syrup, apple cider vinegar, water, and salt until smooth.

Make Shoestring Sweet Potato

Prepare Sweet Potatoes

Preheat oven to 425°F (220°C). Slice sweet potatoes into thin shoestrings, toss with olive oil and salt, and spread on a baking sheet. Bake for 20-25 minutes until crispy.

Assemble Grain Bowl

Combine Ingredients

In a bowl, layer cooked bulgar, seitan patty, roasted chickpeas, romesco sauce, kale chips, and drizzle with maple tahini vinaigrette. Top with shoestring sweet potatoes.