Tuna Quinoa Bowl with Avocado and Sweet Potato

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

Tuna Quinoa Bowl with Avocado and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Tuna Quinoa Bowl with Avocado and Sweet Potato

Flaked tuna and fluffy quinoa tossed with roasted sweet potato and creamy avocado, finished with a bright and zesty lemon-herb dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

278kcal
Protein
16.2g
Fat
10.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Canned Tuna (in water)

1/3 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato cubes

30g Fresh Avocado

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Roast the sweet potato cubes at 400°F until tender and slightly caramelized.

  • 2

    Prepare the quinoa according to package instructions and let it cool slightly.

  • 3

    Place a bed of fresh baby spinach in a medium serving bowl.

  • 4

    Arrange the cooked quinoa, flaked tuna, roasted sweet potato, and sliced avocado on top of the greens.

  • 5

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt.

  • 6

    Drizzle the dressing over the bowl and toss gently before serving.

Tuna Quinoa Bowl with Avocado and Sweet Potato

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

Tuna Quinoa Bowl with Avocado and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Tuna Quinoa Bowl with Avocado and Sweet Potato

Flaked tuna and fluffy quinoa tossed with roasted sweet potato and creamy avocado, finished with a bright and zesty lemon-herb dressing.

NUTRITION

278kcal
Protein
16.2g
Fat
10.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Canned Tuna (in water)

1/3 cup Cooked Quinoa

1/2 cup Roasted Sweet Potato cubes

30g Fresh Avocado

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Roast the sweet potato cubes at 400°F until tender and slightly caramelized.

  • 2

    Prepare the quinoa according to package instructions and let it cool slightly.

  • 3

    Place a bed of fresh baby spinach in a medium serving bowl.

  • 4

    Arrange the cooked quinoa, flaked tuna, roasted sweet potato, and sliced avocado on top of the greens.

  • 5

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of sea salt.

  • 6

    Drizzle the dressing over the bowl and toss gently before serving.