I gave a little TLC to one of my older recipes this week, Spicy Tuna Guacamole Bowls! With many people avoiding meat for lent, I figured this was a good time to revisit this classic. I love “bowl meals” because there is so much flavor, texture, and color in every bite, and 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.
Originally posted 7-5-14, updated 3-20-19
Spicy Tuna Guacamole Bowls
Do You Eat the Bowls Hot or Cold?
The bowls are super delicious and filling, and because they’re eaten cold they are also quite refreshing in this sweltering hot weather. That being said, I actually ate the first bowl while the rice was still warm and it was awesome that way, too. But I wouldn’t reheat them in the microwave before serving. Just eat the leftovers cold.
How Long Do Spicy Tuna Guacamole Bowls Stay Fresh?
The bowls stay 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. It does turn slightly greyish on the surface after a couple days in the fridge, but it’s still 100% okay to eat. It’s just oxidization, folks. Still tastes good.
Homemade or Store-Bought Guac?
Pre-made guacamole is usually very expensive and if there had been ripe avocados at a the store for a reasonable price, I probably would have used slice avocado in place of the guac for these bowls. BUT now that I live near an Aldi, they have decent guacamole for a pretty good price, so I can make that little splurge. But hey, do what works for you and your budget!
Spicy Tuna Guacamole Bowls
- 1 cup frozen shelled edamame ($1.04)
- 1 medium cucumber ($1.29)
- 1 medium carrot ($0.11)
- 2 5oz. cans chunk light tuna in water ($1.98)
- 8 oz. guacamole ($2.39)
- 3 cups cooked rice* ($0.72)
- 1/4 bunch cilantro ($0.20)
- 4 Tbsp sriracha hot sauce ($0.44)
- 1 Tbsp sesame seeds ($0.08)
- Cook the edamame according to the package directions (mine instructed to microwave for 5 minutes). Allow the edamame to cool.
- Dice the cucumber and shred the carrot using a large box or cheese grater. Drain the tuna and roughly chop the cilantro.
- To build the bowls, place 3/4 cup of cooked rice in the bottom of each bowl. Top with 1/4 cup edamame, 1/2 a can of tuna, 1/4 cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few pieces of fresh cilantro. Drizzle sriracha over top, add a pinch or two of sesame seeds, then serve or refrigerate up to four days.
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It’s almost like a Sushi Bowl for non-sushi lovers. 😅
Step by Step Photos
You’ll need about 3 cups of cooked rice for this recipe. I used brown rice to get in a little extra fiber, but you can certainly use white rice if you prefer. I am also using brown Basmati rice, but plain brown rice will also do.
First, cook the edamame according to the package directions. Mine says to microwave for 5 minutes. Let the edamame cool.
Slice or dice one cucumber, peel and shred one carrot (I used a large-holed cheese grater), and chop (or leave whole) about 1/4 bunch of fresh cilantro.
Drain two cans of tuna. You’ll also need about 8 oz. of guacamole, or you can use fresh avocado slices.
Then just build the bowl! Start with 3/4 cup rice, then add 1/4 of the cucumber, 1/4 of the shredded carrot, 1/4 of the edamame…
Then add 1/2 can of tuna to each and a couple tablespoons of guacamole. Add a pinch or two of sesame seeds, then drizzle sriracha over top and DONE!
Meal prep made easy!!