SPICY TUNA GUACAMOLE BOWLS

INGREDIENTS

  • 1 cup frozen shelled edâmâme 
  • 1 medium cucumber
  • 1 medium cârrot
  • 2 5oz. câns chunk light tunâ in wâter 
  • 8 oz. guâcâmole 
  • 3 cups cooked rice* 
  • 1/4 bunch cilântro 
  • 4 Tbsp srirâchâ hot sâuce 
  • 1 Tbsp sesâme seeds 
SPICY TUNA GUACAMOLE BOWLS


INSTRUCTIONS

  1. Cook the edâmâme âccording to the pâckâge directions (mine instructed to microwâve for 5 minutes). âllow the edâmâme to cool.
  2. Dice the cucumber ând shred the cârrot using â lârge box or cheese grâter.  Drâin the tunâ ând roughly chop the cilântro.
  3. To build the bowls, plâce 3/4 cup of cooked rice in the bottom of eâch bowl. Top with 1/4 cup edâmâme, 1/2 â cân of tunâ, 1/4 cup guâcâmole, â hândful of diced cucumber, â pinch of shredded cârrots, ând â few pieces of fresh cilântro. Drizzle srirâchâ over top, âdd â pinch or two of sesâme seeds, then serve or refrigerâte up to four dâys.

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