Recipe by Vera Newman

Tuna Salad Power Bowl

Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Egg

Ingredients

Sweet Potatoes

  • 1 large sweet potato, peeled and cut into small cubes

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • pinch of black pepper

Tuna Salad

  • 1 teaspoon Dijon mustard

Caesar Dressing

  • 1/2 teaspoon garlic powder

  • 3/4 teaspoon salt

  • 1/2 teaspoon black pepper

To Assemble

  • 2 hearts romaine lettuce, chopped

  • 1/2 cup Ta’amti Feta Cheese, crumbled

  • 1 to 2 avocados, chopped

  • 1/2 cup dried cranberries

  • 1 (15-ounce) can corn, drained

  • 1 cup cherry tomatoes, sliced

  • 4 hard-boiled eggs

Directions

1.

Preheat oven to 425 degrees Fahrenheit. Toss sweet potatoes with olive oil, salt and pepper on a large baking sheet. Roast for 25-30 minutes or until soft.

2.

For the tuna salad, combine tuna, mayonnaise and mustard in a small bowl. Mix well to combine and set aside.

3.

In a glass jar, combine dressing ingredients and whisk or shake until combined. Taste and adjust seasoning if necessary.

4.

To assemble the bowl, layer a bed of romaine lettuce in a large bowl or on individual plates. Top with sweet potatoes, feta cheese, avocado, dried cranberries, corn, tomatoes, hard-boiled eggs and tuna salad. Drizzle the dressing over the bowl and mix well before serving.

Tuna Salad Power Bowl

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