Spicy Tuna Guacamole Bowls
Rice bowls with tuna, guacamole, edamame, crisp vegetables and sriracha make a cool, filling lunch with plenty of texture.
Prep 15 min · Cook 5 min · Total 25 min · Makes 4 bowls
Ingredients
- 1 cup frozen shelled edamame
- 1 medium cucumber
- 1 medium carrot
- 2 5oz. cans chunk light tuna in water
- 8 oz. guacamole
- 3 cups cooked rice
- 1/4 bunch cilantro
- 4 Tbsp sriracha hot sauce
- 1 Tbsp sesame seeds
Directions
Prepare the edamame as directed on the package; the package used here called for 5 minutes in the microwave. Set it aside until cool. Cut the cucumber into small dice, then grate the carrot on the large holes of a box grater or cheese grater. Pour off the liquid from the tuna, and give the cilantro a rough chop. For each bowl, start with 3/4 cup cooked rice. Add 1/4 cup edamame, then 1/2 can tuna, 1/4 cup guacamole, some diced cucumber, a small pinch of grated carrot, and a little fresh cilantro. Finish with sriracha drizzled across the top, scatter over sesame seeds using a pinch or two, and eat right away or chill for up to 4 days.