Are you tired of boring salads and don't know what to do with the rice you cooked yesterday? Try this perfect bowl with crunchy baked rice and quality tuna! It fuels you with the perfect balance of nutrients – a proper dose of quality and easy‑to‑digest protein for muscle regeneration, a good portion of fibre for healthy digestion and complex carbs that fuel you with stable energy with no drop in the afternoon. The healthy fats in the dressing ensure you won't be hungry immediately after lunch. Super fast, maximally functional and incredibly fresh meal that won't weigh you down.🥗
Nutrition (1 serving)
- 485 kcal
- 46 g carbohydrates
- 15 g fats
- 38,8 g protein
Per 1 portion
- 200 g tuna in brine
- 250 g cooked rice
- 1 tbsp soy sauce
- 1 tsp sriracha sauce
- 2 ml avocado oil
- 50 g edamame
- 50 g red cabbage
- 50 g cucumber
- 50 g mango
- 20 g peanuts
- 2 tbsp Greek yoghurt
- 1 tbsp peanut butter powder
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
Instructions
-
Preheat the oven to 200 °C. Spread the cooked rice evenly on a baking tray lined with baking paper. Drizzle it with some soy sauce, chilli sauce and then spray lightly with oil. Bake it for 15‑20 minutes, until the rice turns golden and starts to crunch a bit. Take it out of the oven and leave it to cool slightly.
-
Meanwhile, dice the cucumber and mango. Finely slice the red cabbage. In a bowl, mix the Greek yoghurt, peanut butter, sweet chilli and soy sauce thoroughly until you have a perfectly smooth sauce.
-
In a large bowl, mix the crispy rice, edamame, shredded cabbage, cucumber, mango and chopped peanuts. Pour over the peanut dressing and mix well.
-
To finish, add 200g of tuna (drain it first). Carefully and lightly mix it so the fish pieces don't fall apart and stay compact.
-
Divide into bowls and top with some more chopped peanuts.
