- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
There’s never a week when you won’t find a glass jar of my signature Caesar dressing, which I literally use for all my salads during the week, on hand in the fridge; it is THAT versatile. And prepared tuna salad is always a must. This power bowl comes together in no time and it’s made with ingredients I always keep on hand. This way, a quick, healthy and filling lunch is easy for me to put together when I’m on the run, which, let’s be honest, is every single day. Try this fun combination of sweet, salty and savory ingredients for the most satisfying lunch ever.
1 large sweet potato, peeled and cut into small cubes
2 tablespoons olive oil
1/2 teaspoon salt
pinch of black pepper
2 (5-ounce) cans Gefen Tuna, drained
1/2 cup Gefen Mayonnaise
1 teaspoon Dijon mustard
1/2 cup Gefen Mayonnaise
1/4 to 1/2 cup lemon juice
1 cube Gefen Frozen Garlic
1 teaspoon extra-virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
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
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.
For the tuna salad, combine tuna, mayonnaise and mustard in a small bowl. Mix well to combine and set aside.
In a glass jar, combine dressing ingredients and whisk or shake until combined. Taste and adjust seasoning if necessary.
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.
How Would You
Rate this recipe?
Please log in to rate
Reviews