Preheat the oven to 425°F. Halve sweet potatoes lengthwise and transfer to a baking sheet. Rub each half with 1 tsp vegetable oil each and sprinkle with a pinch of salt and pepper. Roast until fork-tender, 20 to 22 minutes.

Peel and dice the onion. Peel and mince the garlic. Roughly chop the seitan.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add diced onion and cook until translucent, 3 to 4 minutes. Add peeled garlic,chopped seitan, and taco seasoning, and cook until seitan is crispy in places, 5 to 6 minutes.

Halve the avocado, remove the pit, and dice the flesh. Peel the orange and chop into bite-size pieces. Chop the tomato. Chop the cilantro stems, keeping the leaves whole. Add diced avocado, chopped orange, chopped tomato, chopped cilantro stems, cilantro leaves, and a pinch of salt and pepper to a large bowl, and toss.

Once the roasted sweet potatoes are finished, turn them over and slightly mash the flesh. Stuff with the crispy seitan and citrus avocado salsa. Dig in!