Fresh Tuna Poke Bowl with Crispy Vegetables

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

Fresh Tuna Poke Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Tuna Poke Bowl with Crispy Vegetables

Dive into a vibrant bowl of fresh tuna poke paired with crispy, oven-roasted vegetables and a light quinoa base. This dish delivers a satisfying mix of textures and flavors—from the delicate, sushi-grade tuna and the sweet crunch of roasted carrots and red cabbage to the nutty undertones of quinoa—perfectly balanced with a hint of soy and olive oil.

Try 3 days free, then $12.99 / mo.

NUTRITION

340kcal
Protein
37.5g
Fat
7.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna (sushi-grade)

1/2 cup Cooked Quinoa

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tsp Olive Oil

1 tsp Soy Sauce

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the shredded carrots and red cabbage with olive oil, and spread them on a baking sheet lined with parchment paper. Roast in the oven for about 8-10 minutes until they become slightly crispy, stirring halfway through.

  • 3

    While the vegetables roast, prepare the cooked quinoa if not ready, and cut the tuna into small, bite-sized cubes.

  • 4

    In a bowl, gently toss the tuna with soy sauce to lightly marinate.

  • 5

    To assemble the poke bowl, layer the quinoa at the bottom, then top with the marinated tuna and roasted crispy vegetables.

  • 6

    Serve immediately and enjoy the fresh, vibrant flavors of the bowl.

Fresh Tuna Poke Bowl with Crispy Vegetables

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

Fresh Tuna Poke Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Tuna Poke Bowl with Crispy Vegetables

Dive into a vibrant bowl of fresh tuna poke paired with crispy, oven-roasted vegetables and a light quinoa base. This dish delivers a satisfying mix of textures and flavors—from the delicate, sushi-grade tuna and the sweet crunch of roasted carrots and red cabbage to the nutty undertones of quinoa—perfectly balanced with a hint of soy and olive oil.

NUTRITION

340kcal
Protein
37.5g
Fat
7.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Tuna (sushi-grade)

1/2 cup Cooked Quinoa

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tsp Olive Oil

1 tsp Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the shredded carrots and red cabbage with olive oil, and spread them on a baking sheet lined with parchment paper. Roast in the oven for about 8-10 minutes until they become slightly crispy, stirring halfway through.

  • 3

    While the vegetables roast, prepare the cooked quinoa if not ready, and cut the tuna into small, bite-sized cubes.

  • 4

    In a bowl, gently toss the tuna with soy sauce to lightly marinate.

  • 5

    To assemble the poke bowl, layer the quinoa at the bottom, then top with the marinated tuna and roasted crispy vegetables.

  • 6

    Serve immediately and enjoy the fresh, vibrant flavors of the bowl.