Name: Tuna Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Canned wild-caught tuna; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Red onion; 0.25 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 0.13 whole Avocado; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Tuna Power Bowl with Roasted Vegetables

Sheet-pan roasted broccoli and peppers tossed with protein-rich wild tuna and fluffy quinoa for a vibrant lunch featuring a zesty lemon-avocado finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.2g

Fat

11.8g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned wild-caught tuna

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

0.25 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

0.13 whole Avocado

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the broccoli florets, chopped red bell pepper, and sliced red onion onto the baking sheet.
3
Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder.
4
Toss the vegetables until evenly coated, then spread them out in a single layer.
5
Roast for 15 to 18 minutes until the vegetables are tender and develop slightly charred, crispy edges.
6
While the vegetables roast, drain the canned tuna and place it in a large serving bowl along with the cooked quinoa.
7
Remove the vegetables from the oven and add them to the bowl, tossing gently to combine all ingredients.
8
Top the bowl with fresh avocado slices and a bright squeeze of lemon juice before serving.