I love poke bowls, they are so healthy because often they are loaded with wholefood ingredients, and this simple tuna poke bowl is no different. It’s a great recipe to make in the weekend to enjoy for lunches throughout the week. It’s high in fibre from all the fresh vegetables, contains protein, healthy fats and wholegrain carbs from the quinoa, so it ticks all the right boxes for a healthy balanced lunch!
Ingredients:
2x 95g can of tuna (in either olive oil or spring water)
2 cups of leafy greens (kale/rocket/spinach)
1 carrot, julienne
10 cherry tomatoes, chopped in half
½ large avocado
Juice from ½ a lemon
1 cup quinoa, cooked (just over ½ cup uncooked)
Sea salt and pepper to taste
Method:
1
Cook quinoa as per packet instructions.
2
Grab two lunch bowls and add 1 handful of leafy greens into each bowl.
3
Divide the quinoa between the two bowls and top each bowl with 1 can of tuna, carrot, cucumber, tomato, avocado. Sprinkle with sea salt and pepper and a squeeze of fresh lemon juice.
Ingredients
2x 95g can of tuna (in either olive oil or spring water)
2 cups of leafy greens (kale/rocket/spinach)
1 carrot, julienne
10 cherry tomatoes, chopped in half
½ large avocado
Juice from ½ a lemon
1 cup quinoa, cooked (just over ½ cup uncooked)
Sea salt and pepper to taste
