Name: Spicy Tuna Guacamole Bowls
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup frozen shelled edamame ($1.12); 1 medium cucumber ($0.76); 1 medium carrot ($0.15); 2 5oz. cans chunk light tuna in water ($1.60); 8 oz. guacamole ($2.98); 3 cups rice (cooked, $0.72); 1/4 bunch cilantro ($0.21); 4 Tbsp sriracha hot sauce ($0.55); 1 Tbsp sesame seeds ($0.08)

Ingredients

4 serv.

1 cup frozen shelled edamame ($1.12)
1 medium cucumber ($0.76)
1 medium carrot ($0.15)
2 5oz. cans chunk light tuna in water ($1.60)
8 oz. guacamole ($2.98)
3 cups rice (cooked, $0.72)
1/4 bunch cilantro ($0.21)
4 Tbsp sriracha hot sauce ($0.55)
1 Tbsp sesame seeds ($0.08)

Instructions

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1 Cook the edamame according to the package directions (mine instructed to microwave for 5 minutes). Allow the edamame to cool.
2 Dice the cucumber and shred the carrot using a large box or cheese grater. Drain the tuna and roughly chop the cilantro.
3 To build the bowls, place 3/4 cup of cooked rice in the bottom of each bowl. Top with 1/4 cup edamame, 1/2 a can of tuna, 1/4 cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few pieces of fresh cilantro. Drizzle sriracha over top, add a pinch or two of sesame seeds, then serve or refrigerate up to four days.