Name: Spicy Tuna and Avocado Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Canned light tuna in water; 0.5 cup Cooked jasmine rice; 0.25 whole Avocado; 2 tbsp Plain non-fat Greek yogurt; 1 tbsp Sriracha; 1 tsp Toasted sesame oil; 1 tbsp Rice vinegar; 0.5 cup English cucumber; 1 sheet Nori seaweed; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Spicy Tuna and Avocado Rice Bowl

Tuna tossed in a zesty sriracha yogurt sauce served over fluffy jasmine rice with buttery avocado and crisp cucumber.

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NUTRITION

Protein

54.2g

Fat

14.8g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Canned light tuna in water

0.5 cup Cooked jasmine rice

0.25 whole Avocado

2 tbsp Plain non-fat Greek yogurt

1 tbsp Sriracha

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

0.5 cup English cucumber

1 sheet Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
2
Stir in the Greek yogurt, sriracha, toasted sesame oil, sea salt, and black pepper until the tuna is well coated and creamy.
3
Place the warm cooked jasmine rice in a serving bowl and drizzle with rice vinegar, tossing lightly to combine.
4
Slice the avocado and cucumber into thin pieces.
5
Top the seasoned rice with the spicy tuna mixture, avocado slices, and cucumber.
6
Tear the nori seaweed into small strips and sprinkle over the bowl before serving.