Place the sliced cucumber, jalapeno, and carrot in a small bowl. Add about three-fourths of the apple cider vinegar and a pinch of salt. Drizzle in just enough water to cover the veggies, then stir and set aside to pickle.

Add the brown rice and the water to a saucepan and cook according to package instructions. Fluff the rice and set aside.

Heat the oil in a nonstick skillet over medium heat. Add the seitan and cook for 4-5 minutes, until crispy in places. Add the remaining one-fourth of apple cider vinegar and the soy sauce, then cook for about 1 minute, stirring occasionally.

In a small bowl, mix the Greek yogurt with the sriracha and a pinch of salt. Add a small splash of water and stir until it reaches a sauce-like consistency.

Drain the pickled veggies.

Add the rice, seitan, pickled veggies, and cilantro to a bowl. Drizzle with the sriracha sauce and serve.

Meal Prep Tip: If making in bulk, store the rice, seitan, pickled veggies, and sriracha-yogurt sauce in separate containers. Assemble each bowl right before eating.