portuguese

Black-Eyed Pea Salad with Tuna and Roasted Pumpkin

Name: Black-Eyed Pea Salad with Tuna and Roasted Pumpkin
Yield: 1 serving
Cuisine: portuguese
Ingredients: 195 g cooked black-eyed peas, drained; 106 g tuna in olive oil, drained; 222 g pumpkin, cubed; 44 g red onion, thinly sliced; 13 g olive oil; 13 g red wine vinegar; 2 g Dijon mustard; 11 g flat-leaf parsley, chopped; 0.89 g black pepper

This roasted dish pairs cooked black-eyed peas, drained with pumpkin, cubed, red onion, thinly sliced and red wine vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

62 g Carbohydrates

26 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

195g cooked black-eyed peas, drained 226 kcal
106g tuna in olive oil, drained 212 kcal
222g pumpkin, cubed 58 kcal
44g red onion, thinly sliced 18 kcal
13g olive oil 115 kcal
13g red wine vinegar 11 kcal
0.89 tsp (2g) Dijon mustard 1 kcal
11g flat-leaf parsley, chopped 4 kcal
0.44 tsp (1g) black pepper 2 kcal

Cooking instructions

pumpkinolive oilblack pepper
Heat oven to 425F (220C). Toss pumpkin with half the olive oil, salt, and pepper; roast 18-22 minutes until browned and tender.
olive oilred wine vinegarDijon mustard
In a bowl, whisk remaining olive oil with vinegar and mustard.
cooked black-eyed peastuna in olive oilred onionflat-leaf parsley
Add black-eyed peas, tuna, red onion, and parsley to the bowl and toss with the dressing.
pumpkinred wine vinegarblack pepper
Fold in roasted pumpkin while still warm so it absorbs flavor. Taste and adjust salt, pepper, and vinegar.
Serve warm or room temperature.