Don’t miss the oppor-tuna-ty to take a trip to the Mediterranean with this super easy meal prep jars bursting with flavour and nutritional value. What makes it even better? We’ve added a scoop of Chicken Bone Broth Lemon Paprika, that enhances the flavour and nutritional value of every bite with some immunity and gut support. Ideal for busy weeks when you want something quick, delicious, and nutritious - no need to sacrifice flavour or health for convenience!
Preheat oven to 356F, add sweet potato to a lined baking tray with fennel seeds, salt, pepper and olive oil. Give it a mix to combine and then bake for 25 minutes or until soft and caramelised.
Meanwhile, add quinoa to a pot with water and chicken bone broth concentrate. Cook to packet instructions. Fluff with a fork to let steam escape, allow to cool.
Add the ingredients for the dressing in a bowl, mix to combine.
Assembling the jars: Divide the dressing between each jar. Then add the quinoa, pepitas, sweet potato, baby spinach, tuna, tomato, cucumber, goats cheese dill and pickled onions. Add the lid and place in the fridge until ready to serve.
Preheat oven to 180C, add sweet potato to a lined baking tray with fennel seeds, salt, pepper and olive oil. Give it a mix to combine and then bake for 25 minutes or until soft and caramelised.
Meanwhile, add quinoa to a pot with water and chicken bone broth concentrate. Cook to packet instructions. Fluff with a fork to let steam escape, allow to cool.
Add the ingredients for the dressing in a bowl, mix to combine.
Assembling the jars: Divide the dressing between each jar. Then add the quinoa, pepitas, sweet potato, baby spinach, tuna, tomato, cucumber, goats cheese dill and pickled onions. Add the lid and place in the fridge until ready to serve.
Mediterranean Tuna Salad Jars
with Chicken Bone Broth Lemon Paprika
Easy peasy
4
35 minutes
Don’t miss the oppor-tuna-ty to take a trip to the Mediterranean with this super easy meal prep jars bursting with flavour and nutritional value. What makes it even better? We’ve added a scoop of Chicken Bone Broth Lemon Paprika, that enhances the flavour and nutritional value of every bite with some immunity and gut support. Ideal for busy weeks when you want something quick, delicious, and nutritious - no need to sacrifice flavour or health for convenience!
Preheat oven to 356F, add sweet potato to a lined baking tray with fennel seeds, salt, pepper and olive oil. Give it a mix to combine and then bake for 25 minutes or until soft and caramelised.
Meanwhile, add quinoa to a pot with water and chicken bone broth concentrate. Cook to packet instructions. Fluff with a fork to let steam escape, allow to cool.
Add the ingredients for the dressing in a bowl, mix to combine.
Assembling the jars: Divide the dressing between each jar. Then add the quinoa, pepitas, sweet potato, baby spinach, tuna, tomato, cucumber, goats cheese dill and pickled onions. Add the lid and place in the fridge until ready to serve.
Preheat oven to 180C, add sweet potato to a lined baking tray with fennel seeds, salt, pepper and olive oil. Give it a mix to combine and then bake for 25 minutes or until soft and caramelised.
Meanwhile, add quinoa to a pot with water and chicken bone broth concentrate. Cook to packet instructions. Fluff with a fork to let steam escape, allow to cool.
Add the ingredients for the dressing in a bowl, mix to combine.
Assembling the jars: Divide the dressing between each jar. Then add the quinoa, pepitas, sweet potato, baby spinach, tuna, tomato, cucumber, goats cheese dill and pickled onions. Add the lid and place in the fridge until ready to serve.
