This Tuna Power Bowl is full of vegetables and nutrients and features TUNA as the main ingredient. Drizzled in a ginger-lime dressing for tons of flavor and fun!
Two years later and you’d think I’d be better at writing intros by now. If you read my blog (thank you), you know that I’m not. I usually start with “hi” “happy ___day of the week___”, or “how the heck are ya?!” Today, we’re going with the latter.
How the HECK are you doing? I’m doing swell and currently looking out my window and it appears as though as snowstorm is occurring. It’s not a snow storm though. I mean, it is snowing, but I’m fairly certain it’s the snow blowing off the roof that’s making it look crazy. Same thing, right?
How do we all feel about power bowls? If you type “power bowl” into Pinterest, a ton of different recipes come up, but I haven’t seen one with tuna in it before. UNTIL NOW. See, I go through these weird tuna phases. One day I can’t stand the smell while the next day I can eat a can of tuna and call it lunch. It’s strange, but my tuna aversion/obsession has been going on for years, so I just accept it. Clearly I was in an obsessed phase when I made but this, but I mean c’mon. Tuna, quinoa, sweet potato, avocado, and radishes/chickpeas.
And do NOT forget the ginger lime dressing.
You simply cannot forget it. You can accidentally forget it—like when you think you have ginger at home so you don’t buy any at the store only to realize that you do NOT have any—but never on purpose. Speaking of things I’ve done in purpose, let’s talk about that time (uhhhhhhhh…yesterday) when I thought making cupcakes without sugar would be a good idea. No. Just…no. Worst idea ever. I used maple syrup and thought that would suffice. Nope. This is why baking intimidates me—because baked goods take me at least five tries to get right. Not complaining—baked goods are just my weakness.
Not like this power BOWL though.
This is the easiest lunch and/or dinner ever. The hardest part might be cooking the quinoa and sweet potato, and that my friends, is not challenging. So about the radishes/chickpeas… I initially used radishes because I thought they added a nice color the bowl, only to realize that I don’t really love radishes. Whoops! So naturally I used chickpeas for the second bowl. What you use is up to you! For the dressing, you’ll just pour yogurt into a bowl, add the fresh ginger and lime juice and then drizzle it overtop of your bowl. Viola!
Whether you’re a full time or part time tuna lover, you’re going to love this tuna power bowl. Promise!Print
Tuna Power Bowl
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 1 1x
- 3/4 cup cooked quinoa
- 2 radishes, sliced OR 1/2 can chickpeas
- 1 sweet potato, chopped
- 1 tbsp olive oil
- 1/2 avocado, sliced
- 1 can (5 oz) tuna
- 1/4 cup plain yogurt
- 1/2 tsp fresh ginger, grated
- Juice of 1 lime
- Cook sliced sweet potato in a saucepan over stovetop; cook quinoa in a separate saucepan over stovetop according to instructions on the back of the package.
- Once potato is cooked, drain water and transfer to skillet with olive oil and cook until potato is slightly browned in all sides.
- Place cooked quinoa and sweet potato in a bowl; add tuna, avocado and chickpeas/radishes.
- For the dressing: pour yogurt into a bowl; add lime juice and ginger overtop and stir.
- Pour dressing overtop of bowl and enjoy!
Q: Bloggers: ever make a recipe that you thought would be brilliant but it actually turned out terrible?