Tuna and Veggie Grain Bowl

TUNA AND VEGGIE GRAIN BOWL


Ingredients 

2 medium beets, peeled and diced 

2 medium parsnips, peeled and diced 

2 medium carrots, peeled and diced 

3 tablespoons extra-virgin olive oil 

1 teaspoon dried oregano 

¾ teaspoon salt, divided 

½ cup whole-milk plain strained (Greek-style) yogurt 

1 teaspoon grated lemon zest 

1 tablespoon lemon juice 

1 tablespoon chopped fresh parsley 

2 cups cooked farro 

2 (5-ounce) cans chunk light tuna, drained and flaked 


Method

Step 1 Preheat oven to 400°F. 

Step 2 Toss diced beets, parsnips and carrots with 3 tablespoons oil in a large bowl. Sprinkle with 1 teaspoon oregano and ½ teaspoon salt; toss to coat. Spread the vegetables evenly on a large rimmed baking sheet. Roast until tender and lightly browned around the edges, 25 to 30 minutes, stirring once halfway through. 

Step 3 Meanwhile, stir ½ cup yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon parsley and the remaining ¼ teaspoon salt together in a small bowl. Step 4 Divide 2 cups farro among 4 bowls. Top with the roasted vegetables and flaked tuna. Dollop about 2 tablespoons yogurt sauce onto each bowl.

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