I love nourish bowls (like this one) that are packed with heaps of different flavours, colour and texture. This tuna nourish bowl is super balanced and delicious. It’s packed with so many different veggies - spring water tuna, dressings, herbs, sweet potato + avocado…yum! You can add whatever vegetables & herbs you have on hand, which makes it a great recipe for using up leftovers. If you are not a fan of tuna, substitute it for another protein source, such as poached or grilled chicken, tofu, eggs or nuts & seeds.
This recipe does use an air fryer, but if you did not get one during the big air fryer craze of 2020-2021, do not worry! You can pan fry or roast the vegetables in the oven and they will be just as delicious!
This recipe is created by the gorgeous Lara, from Lala's Plate.
Serves 1 | Prep – 10 minutes | Cooking – 30 minutes
INGREDIENTS:
• 1 can (95g, 61g when drained) Springwater Tuna (chunk style)
• 75g Sweet potato (diced)
• 1 tsp smoked paprika spice
• 110g Cauliflower Florets
• 225g, Zucchini (diced)
• 85g Tomato
• 75g Mixed Coleslaw
• 25g Avocado
• 49g Baby Spinach
• 2 sprigs Spring Onion
• 1/2 Red onion
• 20g Tzatziki
• 5 leaves Fresh Mint
• 5 leaves Fresh Basil
• 40ml Miso & Sesame Vinaigrette (I use the one from Marion's Kitchen)
• pinch of Salt + Pepper (to taste)
METHOD:
1. Begin by prepping your sweet potato. Place diced sweet potato in an air fryer and season with smoked paprika. Air fry at 180 degrees C for 5-10 minutes. Then add cauliflower florets and diced zucchini to the air fryer too. Air fry for a further 10-15 minutes or until vegetables are lightly golden brown and cooked through.
2. Meanwhile, dice tomato, avocado, spring onion and onion. Finely chop fresh herbs. Set aside.
3. In a bowl add baby spinach as the base, then add air-fried zucchini, cauliflower, sweet potato, mixed coleslaw, diced tomato, avocado, onion and drained tuna. Top with tzatziki, spring onion, chopped herbs, miso sesame vinaigrette and a pinch of salt and pepper.
4. Serve + Enjoy!
