Spicy Tuna Guacamole Bowls

Katelynn, Lunch, To Try


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)


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.


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


Serving: 1Serving ・ Calories: 395.43kcal ・ Carbohydrates: 50.1g ・ Protein: 22.95g ・ Fat: 12.03g ・ Sodium: 980.2mg ・ Fiber: 7.5g