Thai Tuna Power Bowl

By vealam

Ingredients

• 1/2 cup cooked quinoa, cold or room temperature
• 1/2 cup spiralized zucchini
• 1 small carrot, spiralized or cut in matchsticks
• 1/4 cup chopped red cabbage
• 2 tablespoons diced red onion
• 1/4 cup roasted chickpeas (recipe below)
• 1 5.5oz can Bumble Bee® Solid White Albacore, drained
• Cilantro for garnish
• Juice of one lime
• Simple Thai peanut dressing (recipe below)
• 1 14oz can chickpeas
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup creamy peanut butter
• 2 tablespoons apple cider vinegar
• 2 teaspoons soy sauce
• 1 1/2 tablespoons sugar
• 1 teaspoon ginger paste
• 1/4 teaspoon fish sauce
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Water as needed

Details

Servings 1
Preparation time 5mins
Cooking time 5mins
Adapted from cookienameddesire.com

Preparation

Step 1

Place the quinoa at the bottom of the bowl.
Top with the spiralized zucchini noodles, carrot, cabbage, onion, chickpeas, and albacore tuna.
Top with cilantro, then squeeze the lime juice over the bowl. Add as much Thai peanut dressing as desired.

Instructions

Instructions
Preheat the oven to 400 degrees F.
Drain and rinse the chickpeas. Pat dry and place in a bowl.
Mix together the chickpeas, oil, garlic powder, salt and pepper.
Place the chickpeas in a single layer and roast for 20 – 25 minutes, or until a nice golden brown.
Allow to cool completely at room temperature. Store in an airtight container for up to three days. You will have enough for a few more Thai tuna power bowls.

Instructions

Instructions
Mix together all of the ingredients except the water together and whisk well.
Slowly add the water to the peanut butter until it reaches a nice creamy consistency about the thickness of heavy cream.
Store in an airtight container in the refrigerator for up to a week. You will have enough to make enough Thai tuna power bowls for the week!