Name: Tuna with Roasted Sweet Potato and Arugula
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 cup cannellini beans; 4 oz wild-caught tuna; 2 cups arugula; 1 tbsp lemon juice; 0.5 tsp dried oregano

Tuna with Roasted Sweet Potato and Arugula

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

YOUR SOLIN GENERATED RECIPE

Tuna with Roasted Sweet Potato and Arugula

Roasted sweet potato cubes and creamy white beans tossed with zesty lemon-dressed arugula and protein-packed wild tuna for a vibrant and satisfying bowl.

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NUTRITION

Protein

45.4g

Fat

9.3g

Carbs

59.8g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup cannellini beans

4 oz wild-caught tuna

2 cups arugula

1 tbsp lemon juice

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the sweet potato and cut it into 1/2-inch cubes, then place them on the baking sheet.
3
Drizzle the potatoes with half of the olive oil and sprinkle with sea salt, black pepper, and garlic powder.
4
Toss the potatoes to coat evenly and roast for 20-25 minutes until tender and caramelized on the edges.
5
In a large bowl, whisk together the remaining olive oil, lemon juice, and dried oregano to create the dressing.
6
Add the arugula, rinsed cannellini beans, and drained tuna to the bowl, tossing gently to combine with the dressing.
7
Add the warm roasted sweet potatoes to the salad and serve immediately while the greens are slightly wilted.