Spicy Tuna Guacamole Bowls

Serves: 4

Cooking Time: 15 minutes

$8.05 recipe / $2.01 serving

Ingredients

• 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)

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.