Italian Pescatarian Grain Bowl with Roasted Vegetables and Tuna

Italian · 40 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 1 cup Couscous or Quinoa
• 2 cans (5 oz each) Canned tuna in olive oil
• 1 pint Cherry tomatoes
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 small Red onion
• 3 Garlic cloves
• 3 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• 1/4 cup Fresh basil
• to taste Salt and pepper

Method

1. Preheat the oven to 400°F (200°C). Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss vegetables with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
2. While vegetables roast, cook the couscous or quinoa according to package instructions, about 10 minutes. Fluff with a fork and set aside.
3. Drain the canned tuna and break into large chunks. In a small bowl, mix balsamic vinegar, 1 tbsp olive oil, minced garlic, salt, and pepper to make a dressing.
4. Chop fresh basil. Once vegetables are roasted, combine them with the cooked grains, tuna, and basil in a large bowl.
5. Drizzle with the dressing and gently toss to combine. Adjust seasoning with salt and pepper as needed.
6. Serve immediately or chill briefly for a refreshing cold bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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