Spicy Tuna Guacamole Bowls
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.
“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?!”
LAUREN
If you’re looking for a quick, flavorful, and nutritious meal, these Spicy Tuna Guacamole Bowls are a must-try. Combining tender tuna, creamy guacamole, crisp vegetables, and a kick of sriracha, this dish offers a delightful mix of textures and flavors. Perfect for meal prep, these bowls are enjoyed cold, making them an ideal choice for warm days when you want something refreshing yet satisfying. It’s almost like a Sushi Bowl for non-sushi lovers. 😅
Spicy Tuna Guacamole Bowls
Cost $7.80 recipe / $1.95 serving
Ingredients
- 1 cup frozen shelled edamame ($1.12)
- 1 medium cucumber ($0.76)
- 1 medium carrot ($0.15)
- 2 5oz. cans chunk light tuna in water ($1.60)
- 8 oz. guacamole ($2.98)
- 3 cups rice (cooked, $0.72)
- 1/4 bunch cilantro ($0.21)
- 4 Tbsp sriracha hot sauce ($0.55)
- 1 Tbsp sesame seeds ($0.08)
Instructions
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Cook the edamame according to the package directions (mine instructed to microwave for 5 minutes). Allow the edamame to cool.
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Dice the cucumber and shred the carrot using a large box or cheese grater. Drain the tuna and roughly chop the cilantro.
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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 Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Spicy Tuna Guacamole Bowls Step-by-Step Photos
Cook the rice: 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.
Prep the veggies: 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.
Build your 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…
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!!
HOW TO STORE
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.
