CAVA Meal Prep: FALL-INSPIRED
Work lunches don’t have to be complicated nor boring, so let’s make some CAVA Meal Prep with Honey Harissa Tuna Balls, Buttery Saffron Rice, & Pumpkin Hummus! This meal prep lasts all week long, and is packed with essential nutrients, lean proteins, & fiber.
Health benefits of canned tuna:
- lean protein
- omega-3s
- vitamin d
- selenium
- b vitamins
- may help to reduce blood pressure and risk of heart diseases
- anti-inflammatory properties
- aids in improving blood circulation and metabolism in body
- helps to strengthen cell membranes
- & more!
My favorite meal prep containers: Click for Amazon link.
How long does this meal prep last?
The pickled onions can last up to 2 weeks, while the remaining ingredients will last up to 5-7 days in the fridge.
Cook with me!
Ingredients
For the Saffron Rice:
- 1 cup Basmati Rice
- 1 ½ cups Water
- Good pinch of Saffron or ¼ tsp. ground saffron
- 2 tbsp. Unsalted Butter
- 1 tsp. Salt
For the Honey Harissa Tuna Balls:
- 3 cans Wild Planet Foods Wild Albacore Tuna
- 1 large Egg
- 3 tbsp. Fresh Parsley finely chopped
- 1 tsp. EACH: Salt Black Pepper Garlic Powder, Onion Powder, & Paprika
- 2 tbsp. Olive Oil
- 1/3 cup Honey
- 2-3 tbsp. Harissa
For the Roasted Sweet Potatoes:
- 3-4 large Sweet Potatoes chopped
- 2 tbsp. Olive Oil
- 1 tsp. Salt
For the Pumpkin Hummus:
- 1 can Chickpeas drained
- ½ cup Pumpkin Puree
- 2 tbsp. Tahini
- 1 tbsp. Olive Oil
- 1 tbsp. Honey
- 2 tsp. Ground Cumin
- ½ tsp. Ground Cinnamon
- Juice of 1 Lemon
- Salt to taste
For the Lemon Tahini Dressing:
- Juice of 1 Lemon
- ¼ cup Tahini
- ¼ cup Olive Oil
- ¼ cup Red Wine Vinegar or apple cider vinegar
- 1/3 cup Water
- 2 tbsp. Fresh Dill finely chopped
For the Pickled Onions:
- 1 large Red Onions thinly sliced
- 1 cup White Vinegar or apple cider vinegar
- 1 cup Water
- 2 tbsp. Granulated Cane Sugar
- 1 tbsp. Salt
For Additional Sides:
- Honeycrisp Apples thinly sliced & tossed in lemon juice
- Halloumi thinly sliced and seared in olive oil
- Arugula & Kale Mix
Instructions
For the Roasted Sweet Potatoes:
- Combine all ingredients on a sheet pan lined with parchment paper. Roast at 425F for 30-35 minutes.
For the Buttery Saffron Rice:
- In a glass with 3 tablespoons boiling hot water, stir in the saffron. Let sit as you prep the rice.
- Add the rice to a pot and rinse thoroughly under running water until water runs clear. Drain of any excess water.
- In the same pot, add the butter to sauté the rice 2-3 minutes over medium high heat.
- Stir in the salt and 1 ½ cups water. Bring to a boil, then cover with the lid to simmer on LOW for 15-20 minutes.
- Fluff the rice with a fork then stir in the saffron mixture. Let cool completely before storing.
For the Honey Harissa Tuna Balls:
- Carefully open and drain the canned tuna. Add to a bowl with the egg, parsley, and seasoning. Mash together with a fork until very well combined.
- Press into 10-12 balls.
- Add the olive oil to a skillet over medium high heat. Once hot, sear the tuna balls on each side for about 1 minute, until browned.
- Remove from the skillet to a plate, then reduce heat to medium to add the honey and harissa. Stir for 1-2 minutes, until the mixture becomes a thick glaze. Spoon over the tuna balls, then let completely cool before storing away in an airtight container.
For the Pumpkin Hummus:
- Combine all ingredients in a food processor. Blend until smooth. Season with salt to taste.
For the Lemon Tahini Dressing:
- Combine all ingredients in an airtight container. Shake or mix to combine. Season with salt and black pepper to taste.
For the Pickled Onions:
- Combine all ingredients in 16 oz jar. Store away in the fridge. It takes about 2 hours to overnight to pickle the onions.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I love all of your recipes!! I followed this one exactly and my tuna balls didn’t form at all they just crumbled… but I noticed after going back and watching your video it looks like you used flour in the tuna meatball mixture but it just wasn’t included on the typed out recipe. Also I made the tahini sauce but it was veryyy watery? Not sure if the measurements were maybe typed out wrong or what could’ve happened! Let me know if you have any recommendations on how to thicken it!
hi Shelby!! thank you for the kind words!! I’m also so sorry for the troubles here!! So for the tuna balls, if they’re crumbly, then they may just need more of a binder like an egg yolk or mayo (and then if they get too soft, a little flour or breadcrumbs). Let it chill in the fridge for 15 minutes and they should roll out just fine in your hands (wet them prior though to keep from any sticking!) For the tahini, a lot of tahini brands vary in thickness, so I would just add a little more tahini to help thicken it. And then next time, slowly add the water last until preferred texture! Hope that helps some, and if not, I’m here to answer anymore questions!!