NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna

1 medium sweet potato

1 tbsp extra virgin olive oil

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 cup cucumber

1 tbsp kalamata olives

1 tbsp red onion

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes.

• 3

  Toss sweet potato cubes with half the olive oil, sea salt, and black pepper, then roast for 20-25 minutes until tender and golden.

• 4

  While potatoes roast, drain the canned tuna and place it in a medium mixing bowl.

• 5

  Finely dice the red onion and cucumber, and halve the cherry tomatoes.

• 6

  In a small bowl, whisk together the remaining olive oil, lemon juice, and dried oregano to create the dressing.

• 7

  Combine the tuna, roasted sweet potatoes, baby spinach, cherry tomatoes, cucumber, and kalamata olives in a large bowl.

• 8

  Drizzle with the lemon-herb dressing and toss gently to combine before serving.