Name: Gochujang Tuna Kimchi Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz canned tuna in water; 0.5 cup cooked brown rice; 0.5 cup kimchi; 1 cup baby spinach; 0.5 cup cucumber; 1 tbsp gochujang paste; 1 tbsp coconut aminos; 1 tsp toasted sesame oil; 1 tbsp rice vinegar; 0.13 tsp garlic powder; 1 tsp sesame seeds; 1 stalk green onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Gochujang Tuna Kimchi Rice Bowl

Flaky tuna tossed in a savory gochujang glaze served over warm brown rice with pungent kimchi and crisp cucumbers for a vibrant, nourishing bowl.

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NUTRITION

Protein

40.1g

Fat

8.9g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna in water

0.5 cup cooked brown rice

0.5 cup kimchi

1 cup baby spinach

0.5 cup cucumber

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tbsp rice vinegar

0.13 tsp garlic powder

1 tsp sesame seeds

1 stalk green onion

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PREPARATION

1
Drain the canned tuna thoroughly and place it into a small mixing bowl.
2
In a separate small jar or bowl, whisk together the gochujang paste, coconut aminos, toasted sesame oil, rice vinegar, and garlic powder until a smooth glaze forms.
3
Pour the gochujang glaze over the tuna and fold gently with a fork to ensure the fish is evenly coated.
4
Place the fresh baby spinach in the bottom of a serving bowl and layer the warm cooked brown rice on top to slightly wilt the leaves.
5
Slice the cucumber into thin rounds and roughly chop the kimchi.
6
Arrange the glazed tuna, chopped kimchi, and sliced cucumbers over the rice bed.
7
Thinly slice the green onion and sprinkle it over the bowl along with the toasted sesame seeds before serving.