Spicy Tuna Guacamole Bowls

Overhead view of a Spicy Tuna Guacamole bowl with a black fork stuck in the side.

4.73 from 37 votes

Spicy Tuna Guacamole Bowls

These super fresh and Spicy Tuna Guacamole bowls are packed with protein, fiber, and flavor. The perfect no-reheat meal prep lunch for summer!

Prep Time15

Total Time15

Servings:

Calories: 395.43kcal

Author: Beth Moncel

Equipment

Chef's Knife
White Cutting Boards
Pyrex 4-Cup Bowls

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

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.

See how we calculate recipe costs here.

Notes

*Homemade or store bought.

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

Nutrition

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