Tuna and Crispy Vegetable Power Bowl

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

Tuna and Crispy Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Tuna and Crispy Vegetable Power Bowl

Enjoy a vibrant bowl featuring tender canned tuna paired with crispy roasted broccoli and carrot slices, a bed of fluffy quinoa, and a drizzle of zesty olive oil and lemon juice. This power bowl offers both a satisfying crunch and a burst of fresh flavors for a wholesome meal.

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NUTRITION

361kcal
Protein
40.2g
Fat
7.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna in Water

1 cup raw Broccoli

1 medium Carrot

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets and sliced carrot with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes or until they are crispy and lightly browned.

  • 4

    While the vegetables are roasting, prepare the cooked quinoa if not already done.

  • 5

    In a bowl, combine the roasted vegetables, quinoa, and drained canned tuna.

  • 6

    Drizzle lemon juice over the bowl and gently toss all ingredients together.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm or at room temperature.

Tuna and Crispy Vegetable Power Bowl

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

Tuna and Crispy Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Tuna and Crispy Vegetable Power Bowl

Enjoy a vibrant bowl featuring tender canned tuna paired with crispy roasted broccoli and carrot slices, a bed of fluffy quinoa, and a drizzle of zesty olive oil and lemon juice. This power bowl offers both a satisfying crunch and a burst of fresh flavors for a wholesome meal.

NUTRITION

361kcal
Protein
40.2g
Fat
7.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna in Water

1 cup raw Broccoli

1 medium Carrot

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets and sliced carrot with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes or until they are crispy and lightly browned.

  • 4

    While the vegetables are roasting, prepare the cooked quinoa if not already done.

  • 5

    In a bowl, combine the roasted vegetables, quinoa, and drained canned tuna.

  • 6

    Drizzle lemon juice over the bowl and gently toss all ingredients together.

  • 7

    Adjust seasoning with additional salt and pepper if needed, and serve warm or at room temperature.