(High Protein) Fall Harvest Bowls with Sage Tuna Patties
Time to harvest my Murasaki sweet potatoes and make (High Protein) Fall Harvest Bowls with the best sage parmesan tuna patties, because we’re all about keeping our gut healthy and skin glowing this winter season!
Ingredients you’ll need for the tuna patties:
- Canned tuna
- Egg
- Flour
- Grated Parmesan
- Fresh Sage
- Dijon Mustard
- Maple Syrup
- Olive Oil
- Salt & Black Pepper
What to Add to a Fall Harvest Bowl:
- Roasted Brussel Sprouts or Cauliflower
- Roasted Carrots
- Roasted Sweet Potato
- Honeycrisp Apple, chopped
- Crumbled Feta or Goat Cheese
- Cooked Quinoa
- Baby Arugula
- Vinaigrette, or salad dressing of choice
- Pickled Onions
TIPS for Making the Best Tuna Patties:
- Use only enough flour to help the patties stay together but they should still be slightly sticky. This will prevent them from drying out when cooking.
- Use olive oil as needed to help crispen up all sides. A crunchy exterior is a must for tuna patties!
- When in doubt, season with salt. As my Nana always says, a little salt can cure a lot of problems!
Cook with me!
Fall Harvest Bowls with Sage Tuna Patties
Servings: 1
Ingredients
For the Tuna Patties:
- 1 can @wildplanetfoods Wild Albacore Tuna drained
- 1 small Egg whisked
- 2 tbsp. Flour or as needed
- 1-2 tbsp. Grated Parmesan
- 1 tsp. Fresh Sage finely chopped
- 1 tsp. EACH: Dijon Mustard + Maple Syrup
- ¼ tsp. EACH: Salt + Black Pepper
- 1 tbsp. Olive Oil
For the Harvest Bowl:
- ½ cup Brussel Sprouts halved
- 2 Carrots peeled and chopped
- 1 medium Sweet Potato peeled and chopped
- 1 tbsp. Olive Oil
- ½ Honeycrisp Apple chopped
- ¼ cup Crumbled Feta
- ½ cup Cooked Quinoa
- 1-2 cups Baby Arugula
- 2 tbsp. Vinaigrette or salad dressing of choice
- Optional Pickled Onions
- Salt & Black Pepper to taste
Instructions
To Make the Roasted Veggies:
- Toss the chopped brussel sprouts, sweet potatoes, and carrots in the olive oil. Season with salt and black pepper to taste. Roast in the air fryer at 400F for 15-20 minutes, or in the oven at 425F for 12-15 minutes.
To Make the Tuna Patties:
- While the veggies roast, combine all ingredients in a bowl. Mash all together with a fork until very well combined. Form into 3-4 patties. (If you find your tuna patties difficult to work with, add more flour as needed).
- Add a drizzle of olive oil to a skillet over medium high heat. Add the patties to cook 2-3 minutes on each side, until crispy and golden brown.
To Assemble the Harvest Bowl:
- In a dinner bowl, add the arugula and cooked quinoa. Top with the tuna patties, roasted veggies, chopped apples, crumbled feta, and pickled onions. Drizzle with the vinaigrette to enjoy!
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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