Name: Mediterranean Tuna Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Albacore tuna; 0.5 cup Cooked quinoa; 0.25 cup Canned chickpeas; 1 cup Zucchini; 1 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 1 oz Feta cheese; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Mediterranean Tuna Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna Bowl with Roasted Vegetables

Roasted zucchini and colorful peppers served over fluffy quinoa with protein-rich tuna and a zesty squeeze of lemon for a bright, refreshing finish.

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NUTRITION

Protein

52.7g

Fat

18.6g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Albacore tuna

0.5 cup Cooked quinoa

0.25 cup Canned chickpeas

1 cup Zucchini

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 oz Feta cheese

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the zucchini into half-moons and chop the red bell pepper into bite-sized squares.
3
Place the zucchini, bell peppers, and drained chickpeas on the baking sheet and drizzle with olive oil.
4
Sprinkle with dried oregano, sea salt, and black pepper, then toss to coat the vegetables evenly.
5
Roast for 18 minutes until the vegetables are tender and the chickpeas are slightly crisp.
6
While the vegetables roast, place the pre-cooked quinoa in a serving bowl.
7
Top the quinoa with the roasted vegetable mixture and the flaked albacore tuna.
8
Finish the bowl with crumbled feta cheese, fresh lemon juice, and chopped parsley before serving.