Continuing on the “light, fresh & cold” summer meal train, I made these AWESOME Spicy Tuna Guacamole Bowls last week. I love “bowl” meals because there is so much flavor, texture, and color in every bite, plus they’re highly customizable. This particular bowl combines the super fresh flavors of cucumber and cilantro with rich guacamole, spicy hot sauce and crunchy shredded carrots, plus edamame and tuna for a healthy dose of protein.
The bowls are super delicious and filling, and because they’re eaten cold they are also quite refreshing in this sweltering hot weather. I ate the first bowl just after taking pictures, so the rice was still warm and it was awesome that way, too. The bowls stayed fresh in the refrigerator for the next three days, with the last bowl being just as good as the first! I know, you’re thinking, “BUT WHAT ABOUT THE GUACAMOLE?! Didn’t it turn black?” Nope. I’m not sure if the brand I used contains extra lime juice or some other preservative, but it was nice and green on day two, and only slightly grey on day three. And guess what? I’m not afraid of the grey/brown discoloration of avocados. It’s just oxidization, folks. Still tastes good.
Pre-made guacamole is very expensive and the only reason I ended up including it in this recipe is because all of the avocados were rock hard and actually the same price as the guac! If they had been ripe and at a reasonable price, I would have used slice avocado in place of the guac, and maybe added a bit of soy sauce or a soy sauce based dressing for moisture. Customization in action!
Spicy Tuna Guacamole Bowls
- 3 cups cooked rice (I used brown jasmine rice) $0.50
- 1 medium cucumber $0.95
- 1 cup frozen shelled edamame $0.82
- 1 medium carrot $0.14
- 2 (5 oz.) cans chunk light tuna in water $1.98
- 8 oz. package guacamole $2.50
- ¼ bunch cilantro $0.22
- 4 Tbsp sriracha hot sauce $0.34
- Dice the cucumber and shred the carrot (use a large box or cheese grater). Cook the edamame according to the package directions (microwave on high with a few Tbsp of water for 2-3 minutes). Drain the tuna and roughly chop the cilantro.
- Place ¾ cup of cooked rice in the bottom of each bowl. Top with ¼ cup edamame, ½ a can of tuna, ¼ cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few sprigs of fresh cilantro. Drizzle sriracha over top, then serve.
Step by Step Photos
You can use any rice for these bowls, but I love the nutty flavor and aroma of jasmine rice. I was lucky enough to find BROWN jasmine rice in the bulk bins at Whole Foods, so I went with that. I used 3 cups of cooked rice, which is about 1.5 cups of dry brown rice.
So, if you haven’t yet, cook the rice before you begin. Let it cool a bit.
Dice one medium cucumber.
Peel and shred one medium carrot.
Cook one cup of edamame according to the package directions (microwave on high with 2-3 Tbsp water for 2-3 minutes). Let cool.
Drain two cans of tuna and roughly chop 1/4 bunch of cilantro. I used an 8oz. package of guacamole, but you could certainly make your own or use avocado slices (you might need some extra sauce of some sort if using slices).
Then just build the bowl! Start with 3/4 cup rice, then add 1/4 cup edamame, 1/2 can of tuna, 1/4 cup guacamole, a handful of cucumber, a big pinch of carrots, a sprinkle of cilantro, and a drizzle of hot sauce over top. YUM!
I ate the one in the picture for lunch, then packed up the other three in containers for lunch the rest of the week. They stayed really nice and fresh for three days!
Be still my heart.