A quick, fresh summer dinner solution: this vibrant bowl strikes the perfect balance between satisfying and refreshing
A quick, fresh summer dinner solution: this vibrant bowl strikes the perfect balance between satisfying and refreshing
| 185g can | Sealord tuna lemon pepper |
| 2 cups | Cooked rice |
| 1 | Small avocado sliced |
| 1 | Small carrot shredded |
| 1/2 | Small cucumber chopped |
| 1/2 cup | Edamame beans (green soybeans) shelled |
| 1/2 cup | Pickled red onions |
| 1/2 cup | Pineapple chopped |
| 1/2 cup | Spicy mayo |
| Garnish – sesame seeds and spring onions sliced |
Divide the rice, avocado, carrot, cucumber, edamame beans, pickled red onion and pineapple into three bowls
Divide the Sealord tuna lemon pepper on top of each bowl, drizzle with the spicy mayo, then sprinkle with sesame seeds and sliced spring onions to garnish.
per serving | per 100g | |
|---|---|---|
Energy | 640.7kJ | |
Protein | 19.5g | |
Carbs | 7.9g | |
Fats | 32.9g |
*Nutrition figures are averages only