Spicy Tuna Guacamole Bowls

$8.05 recipe / $2.01 serving
by Beth - Budget Bytes
4.68 from 31 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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

Overhead view of a Spicy Tuna Guacamole Bowl with sriracha and sesame seeds sprinkled over top.

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 made my own homemade guacamole or 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!

Meal prepped Spicy Tuna Guacamole Bowls in round glass containers

Share this recipe

Spicy Tuna Guacamole Bowls

4.68 from 31 votes
These super fresh and Spicy Tuna Guacamole bowls are packed with protein, fiber, and flavor. The perfect no-reheat meal prep lunch for summer! 
Overhead view of a Spicy Tuna Guacamole bowl with a black fork stuck in the side.
Servings 4
Prep 15 mins
Total 15 mins

Ingredients

  • 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)

Instructions 

  • 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.

See how we calculate recipe costs here.



Notes

*I used brown basmati rice. For more savings, use plain brown rice.

Nutrition

Serving: 1ServingCalories: 395.43kcalCarbohydrates: 50.1gProtein: 22.95gFat: 12.03gSodium: 980.2mgFiber: 7.5g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

It’s almost like a Sushi Bowl for non-sushi lovers. 😅

How to Make Spicy Tuna Guacamole Bowls – Step by Step Photos

Cooked Brown Rice in the pot

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.

The back of the Edamame Package

First, cook the edamame according to the package directions. Mine says to microwave for 5 minutes. Let the edamame cool.

Prepped Vegetables for Spicy Tuna Guacamole Bowls on the cutting board

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.

Two open cans of tuna and one small container of guacamole

Drain two cans of tuna. You’ll also need about 8 oz. of guacamole, or you can use fresh avocado slices.

Rice, cucumber, carrots, and edamame in the bowl

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…

Add tuna, guacamole, sriracha, and sesame seeds to the bowl

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! 

Overhead view of a Spicy Tuna Guacamole bowl with a black fork stuck in the side.

Meal prep made easy!!

TRY THESE OTHER TUNA RECIPES

Share this recipe

Posted in: , , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. Question: I don’t use Edamame (I know it’s silly, but for some reason Edamame scares me :( ). Have you got any suggestion(s) as to what I can substitute for it (in this recipe as well as in others). I’m thinking either frozen or canned “petite peas”, but I’d genuinely appreciate your opinion. Thank you.

    1. Hi, Joann! I can’t guarantee that swapping out the edamame with something else will achieve successful results since we haven’t tried it ourselves — but you do you, and let your taste guide you! I would suggest using something frozen since canned vegetables have a very different texture. Maybe try lima beans? They’re a bit softer than edamame, but a closer substitution than peas. — Marion :)

  2. This was SO good, and refreshing! It is like a deconstructed sushi roll. We subbed black beans for edamame because that’s what we had on hand. Thank you for the recipe. We’ll definitely be making again when we’re craving sushi :) 

  3. I used a multigrain mix, added Japanese mayo, rice topping, & soy sauce. It was sooooo good! I will 100% be making this again!

  4. Hi! I am so excited to make this. Do you know how long this will last in the fridge? Thank you in advance!

    1. Can’t wait to hear what you think Veronica! It will only last about 3 days in the fridge.

  5. Really good recipe!! Do you have any idea how much calories does this bowl contains? I would like to know :)

    thank you

  6. I forgot the guac, but was good nonetheless. I kept the rice separate from the other ingredients so I could heat up the rice without heating up the veggies. I did eat it with cold rice today for lunch since I didn’t want to lug two tupperwares to separate the rice and veggies, but I didn’t enjoy it as much as I did with hot rice.

  7. Hi Beth, Great recipe. Is you tuna packed in water or oil? Is it from Aldi? I was looking for a good inexpensive tuna. Thanks and have a great holiday weekend.

    1. I used tuna packed in water, but you can certainly use oil packed if you prefer. :) I don’t remember for certain if this is Aldi tuna, but I’m about 95% sure because this is the only time that I’ve bought tuna in the past year or so and I remember thinking, “I hope Aldi tuna is good.” haha! It was. :)

  8. Simple, pretty, and delicious; another keeper! It’s not uncommon for my weekly meal planning to be made entirely of budget byte recipes. Thank you for your writing and sharing!

  9. Delicious! My husband ate two servings and my one year old not only ate some, but locked the bowl. It might be weird that she likes Sriracha?