This broccoli avocado tuna bowl is packed with protein-rich tuna, fresh broccoli and creamy avocado. It’s a quick, easy bowl-in-a-meal that works for lunch or dinner!
I don’t know what it is about one bowl meals, but I’m obsessed! Maybe it’s the variety of healthy foods I can combine into one meal. Or perhaps it’s the volume eater in me. Probably a combo of both.
Whatever it is, at least once a week you can find Isaac and I eating a clean-out-the-fridge, leftovers in a bowl meal for dinner. It’s actually one of my favorite meals… as is breakfast for dinner, but that’s a story for another day.
Anyhow, today I’m teaming up with my blogger friends to share some meal-in-a-bowl recipe ideas — ones that are more planned out and much prettier than the kitchen sink bowls I typically make. Yup, these bowls are totally Instagram-worthy.
I’ll be bringing you the recipe for a healthy broccoli avocado tuna bowl (below), but first let’s check out all the others!
Taylor’s DIY Chipotle Chicken Burrito Bowl
Make your own healthy, gluten free and paleo-friendly Chipotle Burrito Bowl at home with this quick and easy, 30 minute recipe! It’s perfect for busy weeknights and under 450 calories!
These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.
Throw together this flavorful chicken bowl packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.
More about my tuna bowl… it’s a no-fuss recipe with only six ingredients: canned tuna, broccoli (frozen or fresh works), avocado, coconut aminos (or tamari/soy sauce) and sunflower seeds. You can serve it over regular rice or cauliflower rice and add a little sambal oelek chili paste or sriracha for spice, but those things are optional.
The idea for this bowl started on a day when I didn’t have a ton of fresh food in the house. I knew I had a can of tuna in the pantry and a bag of frozen broccoli so I decided to toss them together in a skillet with a little coconut oil, add some avocado and onion and call it a meal. It tuned out better than I expected (love it when that happens).
Tuna can be a little bland on it’s own (and not very photogenic), but when combined with broccoli, the sweet and salty flavor from coconut aminos and creamy avocado, it really shines. Once the avocado gets warm and mashed up with everything, this bowl kind of reminds me of tuna casserole, only without noodles or condensed soup. It has quickly become my go-to lunch option on days when I need something that’s filling and satisfying, but also crazy easy and lightening fast to whip up.
This Sweet Potato Tuna Salad has been my favorite recipe using canned tuna for a while now, but I don’t know, this tuna bowl is giving it a run for it’s money. I think they’re tied up. 🙂
If you’re like me, you probably have at least one can of tuna in your pantry right now… time to dust that baby off and get cooking! 🙂Print
Packed with protein-rich tuna, flavorful broccoli and creamy avocado, this quick and easy bowl-in-a-meal works for lunch or dinner! It’s paleo, gluten-free, low carb and has over 38 grams of protein per serving!
- 1 teaspoon coconut oil or ghee
- 1/4 cup red onion, chopped
- 1 5 oz can wild caught tuna, drained (I used Wild Planet)
- 1-2 cups broccoli florets (frozen or fresh)
- 1/4-½ of a avocado
- 2 teaspoons coconut aminos (tamari or soy sauce works)
- 1 teaspoon roasted sunflower seeds
- regular rice or cauliflower rice, for serving (optional)
- sambal oelek or sriracha, for topping (optional)
- Heat oil in small skillet over medium heat. Add onion and cook until fragrant, 3-4 minutes.
- Add broccoli florets and cook until their color has brightend and they’re warm throughout. Add tuna, avocado and coconut aminos to the skillet. Toss to combine and mash the avocado into the mixture a bit.
- Cook over medium-low heat until everything is warm.
- Serve immediately, either on it’s own or over rice. Top with sunflower seeds and sambal oelek or sriracha.
I recommend serving the tuna bowl warm, but you could also try it cold from the fridge if you want to cook it ahead of time and pack it for lunch. In the recipe I mention serving it over cauliflower rice for some extra veg action, but you could also use regular rice or nothing at all. I’ve eaten it many times on it’s own without the rice. I’ll also note that I like the extra flavor that the sambal oelek/sriracha adds, but if you’re not a big fan of spice than simply skip it.
- Serving Size: 1 bowl (without rice)
- Calories: 423
- Sugar: 4g
- Fat: 24g
- Carbohydrates: 15g
- Fiber: 9g
- Protein: 38g
Want more bowl meals? Check out my roundup of 15 Healthy Smoothie Bowls.