Ingredients
2
2 servings
- •1 cup green beans, trimmed
- •2 cups baby potato, halved
- •1 lemon, sliced
- •1 tablespoon olive oil, divided
- •½ teaspoon salt, plus more to taste
- •½ teaspoon pepper, plus more to tate
- •½ teaspoon paprika
- •1 tablespoon fresh rosemary, minced
- •1 tablespoon fresh thyme, minced
- •3 cloves garlic, minced
- •1 red bell pepper, halved and seeded
- •mixed greens salad
- •hard-boiled egg, optional
- •2 tablespoons balsamic vinaigrette, optional
- •10 oz tuna, canned, drained
- •1 stalk celery, diced
- •¼ cup greek yogurt
- •salt, to taste
- •pepper, to taste
- •1 teaspoon fresh parsley
Instructions
- Preheat the oven to 375˚F (190˚C).
- On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
- Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
- Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
- Roast for 20 minutes until vegetables are golden brown. Let cool.
- Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
- Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
- Serve with a balsamic vinaigrette, if desired.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 565
- Carbohydrate: 57g
- Fat: 19g
- Fiber: 9g
- Protein: 41g
- Sugar: 14g
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