Make meal prepping easy and delicious with Bella Portofino Tuna, fresh veggies and a lemon garlic dressing.
This is a sponsored post written by me on behalf of Bella Portofino Tuna.
As you all know, I am a busy stay-at-home mom. I homeschool three of my girls and run around my junior high and high schooler to all of their activities. Life is busy and there are many times where I am grabbing a not so great lunch on the go or skipping it all together. This is why I love meal prepping.
I have been meal prepping with this tuna bowl because it is easy to put together and sodelicious. I love using Bella Portofina Tuna because it tastes delicious and I love that there are only three ingredients, tuna, EVOO and sea salt. Now you can’t get any more delicious than that.
For my tuna bowl I added Bella Portofino Tuna, some brown rice, veggies of your choice (I use carrots, red cabbage, zucchini and garlic roasted chick peas) top it all with a little bit of lemon garlic dressing and shake it all up when ready to eat.
Delicious!
Get the recipe here and don’t forget to pin it for later.
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- 15 ounces Bella Portofino Tuna canned in olive oil
- 14 ounces can chickpeas drained and roasted (recipe below)
- 1 cup carrots sliced
- 1 cup red cabbage sliced
- 1 medium zucchini diced
- 1 cup brown rice or quinoa prepared
- Place into meal prep containers and add dressing and mix before eating.
- 1/4 cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh chopped parsley plus extra to serve
- 1 teaspoon minced garlic or one large garlic clove minced
- 1/4 teaspoon salt
- 1 14 ounce can chickpeas
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- • Salt and pepper to taste
Ingredients
FOR THE SALAD:
DRESSING:
Garlic Roasted Chickpeas
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- Whisk together dressing ingredients in jug or jar.
- Mix together all of the salad ingredients in a large bowl. Toss with
- dressing. Season with pepper and extra salt if desired.
- Heat the oven to 400 degrees F.
- Drain and rinse the chickpeas. Pat dry and place in a bowl.
- Mix together the chickpeas, oil, garlic powder, salt and pepper.
- Place the chickpeas in a single layer and roast for 20 – 25 minutes, or until a nice
- golden brown.
- Allow to cool completely at room temperature. Store in an airtight container for upto three days.
This is a sponsored post written by me on behalf of Bella Portofino Tuna.
