Rainbow Power Bowl with Seared Ahi Tuna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rainbow Power Bowl with Seared Ahi Tuna

YOUR SOLIN GENERATED RECIPE

Rainbow Power Bowl with Seared Ahi Tuna

Savor a vibrant bowl packed with a medley of colorful vegetables, hearty quinoa, and seared Ahi tuna, all tossed with a zesty lemon dressing. Each bite delivers a perfect balance of flavors and textures, making it a satisfying and protein-rich meal that energizes your day.

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NUTRITION

449kcal
Protein
41.8g
Fat
14.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna Steak

½ cup Cooked Quinoa

1 cup Fresh Spinach

½ cup diced Red Bell Pepper

¼ medium Avocado

¼ cup Shelled Edamame

½ cup Shredded Carrots

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Start by rinsing and patting dry the Ahi tuna steak. Season lightly with salt and pepper, if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the tuna for about 1-2 minutes per side ensuring a rare to medium-rare center. Remove from heat and let it rest for a minute before slicing thinly.

  • 3

    Prepare the bowl by placing the cooked quinoa as the base.

  • 4

    Layer fresh spinach, diced red bell pepper, shredded carrots, sliced avocado, and edamame on top of the quinoa.

  • 5

    Arrange the seared Ahi tuna slices over the vegetables.

  • 6

    Drizzle fresh lemon juice over the bowl and season with a pinch of salt and pepper to taste.

  • 7

    Toss gently if desired and serve immediately.

Rainbow Power Bowl with Seared Ahi Tuna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rainbow Power Bowl with Seared Ahi Tuna

YOUR SOLIN GENERATED RECIPE

Rainbow Power Bowl with Seared Ahi Tuna

Savor a vibrant bowl packed with a medley of colorful vegetables, hearty quinoa, and seared Ahi tuna, all tossed with a zesty lemon dressing. Each bite delivers a perfect balance of flavors and textures, making it a satisfying and protein-rich meal that energizes your day.

NUTRITION

449kcal
Protein
41.8g
Fat
14.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna Steak

½ cup Cooked Quinoa

1 cup Fresh Spinach

½ cup diced Red Bell Pepper

¼ medium Avocado

¼ cup Shelled Edamame

½ cup Shredded Carrots

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Start by rinsing and patting dry the Ahi tuna steak. Season lightly with salt and pepper, if desired.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, sear the tuna for about 1-2 minutes per side ensuring a rare to medium-rare center. Remove from heat and let it rest for a minute before slicing thinly.

  • 3

    Prepare the bowl by placing the cooked quinoa as the base.

  • 4

    Layer fresh spinach, diced red bell pepper, shredded carrots, sliced avocado, and edamame on top of the quinoa.

  • 5

    Arrange the seared Ahi tuna slices over the vegetables.

  • 6

    Drizzle fresh lemon juice over the bowl and season with a pinch of salt and pepper to taste.

  • 7

    Toss gently if desired and serve immediately.