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.
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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!
Spicy Tuna Guacamole Bowls
Servings 4Ingredients
- 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.
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Notes
Nutrition
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
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!!
I have eaten 3 out of 4 servings (had the first fresh when I made them Sunday night and brought the next two for lunch) and I’m still looking forward to eating the fourth for lunch tomorrow. I can’t wait to try to make these again and tweak them just a bit, though I’m not sure how since this combination is such a winner!
These were really really good! Avocados were cheaper than guacamole at the store so I went with slices. To make up for the moisture, I made a batch of your Sesame Ginger dressing and spooned a little on top. I left out the siracha so the flavors wouldn’t compete. Next time I’m going to try making it as written. This is definitely a recipe built with power foods if you use brown rice. Thanks!
As I reflect upon my empty bowl, I can’t help but think that perhaps a good addition/substitution could be some kimchi.
I’m sad to see kimchi returns no search results Beth!
I bet that would be good! I mean, I haven’t “liked” kimchi yet (I assume it’s just a matter of time before I come around to it), but I can still imagine that it would go great in there.
Wow, this was fantastic! I was a little hesitant because I just couldn’t imagine how all these ingredients would taste paired together, but it was a home run for sure!
Great recipe–I love this type of one dish complete meal with a minimal amount of cooking. And it tastes great! I don’t know why, but I have trouble cooking rice well, so this recipe prompted me to try some other rice cooking techniques as I don’t want to get a rice cooker (space). I’m getting there!
Made these for dinner tonight. A hit with all. Thank you for a great recipe. It’s a keeper.
My husband and I loved these for a light dinner! I used fresh greens instead of rice. It was scrumptious.
So, so, SO good. Added some sliced red pepper & used brown basmati rice. Just ate my leftovers from last night’s recipe – STILL GOOD. Can’t wait to make this again. Thanks!
I love these bowls! They have all my favorite things: avocado, tuna, cilantro, edamame, and of course, Siracha sauce, in one dish. Yummy yum.
And I am getting over my fear of eating avacados that have turned dark. It’s such an amazing food that it is worth getting over that. I think I have found an absolutely essential, every week recipe for when I go back to school this fall.
The rice was good the next day cold, but I am going to use quinoa instead. I prefer the quinoa cold, so it makes more sense for me as a three day recipe. I am also going to maybe throw in some red onion. I like how these recipes make me feel comfortable to try things on my own.
So you eat this with cold rice on the bottom? Sounds kind of weird to me…
How is it with cold leftover rice?
Thanks!
Ken
Yep, cold rice! :) It’s kind of like a cold rice salad. You can definitely use leftover rice if you have it on hand.
Subbed flaked-up tilapia for the tuna (needed to clean out the freezer), and it worked *beautifully*!
I was a little skeptical, but want to eat more tuna and love almost all of your recipes. So I tried it, and it was amazing. Super easy, fast, and yummy. I used tuna in olive oil and half an avocado per serving instead of guacamole.
Delicious! I was sort of unsure about how all the ingredients would taste together, but I love all of them separately and I trust you, so I went for it. I mixed a little mayo and sriracha into the tuna and made the guac myself. I love that this meal is tasty and filling, but still light, and I only had to turn on the stove to cook the rice, so it’s perfect for summer. (It won’t let me click 5 stars, or I would have!)
I loved this! I made each bowl a little smaller added a fried egg on top of it. Amazing!
My boyfriend and I made a double batch for lunches for the week. We both LOVE this recipe – super delicious, super fast, and super affordable. Thanks for sharing (another) winner!