Spicy Tuna Bowls with Cauliflower Rice for Easy Meal Prep

These Spicy Tuna Bowls with Cauliflower Rice are a vibrant, low-carb, quick meal prep option bursting with flavor and nutrition.

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Prep Time 15

Cook Time 6

Total Time 21

Servings: 4 bowls

Course: Lunch

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Rice

2 to 3 cups Cauliflower Rice Steam until tender but not mushy.
2 tablespoons Seasoned Rice Vinegar Drizzle over warm cauliflower rice.

For the Tuna Mixture

3 cans Canned Tuna Drain before mixing.
3/4 cup Mayonnaise Light mayo can be used.
1.5 tablespoons Sriracha Sauce Adjust according to spice preference.
1 teaspoon Toasted Sesame Oil Substitute with olive oil if needed.

For the Toppings

1 whole Persian Cucumber Slice for topping.
1/2 tablespoon Toasted Black Sesame Seeds
1/2 tablespoon Toasted White Sesame Seeds
2 pieces Green Scallions Sliced for topping.

Equipment

Microwave
Mixing bowl
Measuring Cups
pot

Method

Preparation Steps

Steam 2 to 3 cups of cauliflower rice for about 5–6 minutes, then drizzle seasoned rice vinegar over and stir.
Portion 1 cup of cauliflower rice into each container, packing it down.
In a bowl, combine mayonnaise, sriracha sauce, and sesame oil; whisk until creamy.
Mix drained tuna into the spicy mayo until well combined.
Distribute the tuna mixture evenly over the cauliflower rice in each container.
Slice cucumber and place it in each bowl, then add sesame seeds and scallions on top.
Seal containers and store in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Enjoy your bowls within three days for optimal freshness. Keep cucumbers separate until ready to serve for crunch.

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