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!
- 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 brightened 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.
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 bowl (without rice)
- Calories: 423
- Sugar: 4g
- Fat: 24g
- Carbohydrates: 15g
- Fiber: 9g
- Protein: 38g
Keywords: Broccoli avocado tuna bowl