Italian Pescatarian Grain Bowl with Roasted Vegetables and Tuna
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · Fish · pescatarian, high-protein
455 cal
30g protein
50g carbs
15g fat
per serving · estimated
Ingredients
- 1/2 cup Couscous or Quinoa
- 2 cans (5 oz each) Canned tuna in olive oil
- 1 pint Cherry tomatoes
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Red onion
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1/2 tbsp Balsamic vinegar
- 1/4 cup Fresh basil
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- 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.
- While vegetables roast, cook the couscous or quinoa according to package instructions, about 10 minutes. Fluff with a fork and set aside.
- 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.
- Chop fresh basil. Once vegetables are roasted, combine them with the cooked grains, tuna, and basil in a large bowl.
- Drizzle with the dressing and gently toss to combine. Adjust seasoning with salt and pepper as needed.
- 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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