The best lunch bowls are complete meals, packed with veggies, protein, fiber, healthy fats and complex carbs. This tuna and kale lunch bowl is no exception. It’s got all the nutrients you need to keep you feeling full, energized and ready to take on the afternoon!
Ingredients:
- 4-6 salad potatoes, cooked
- 1 cup kale, washed and chopped, tough stalks removed
- 1/2 white onion, finely chopped
- 1 carrot, peeled and chopped into batons
- 1 small can tuna, well drained
- 1/2 ripe avocado, sliced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil + a little more for sauteing
- 1 teaspoon urfa chili flakes (or red pepper flakes)
- 1 tablespoon toasted seeds (pumpkin, sunflower, sesame, flaxseeds)
Instructions:
- Heat a drizzle of olive oil in a sauté pan over a medium heat
- Add the kale, onion and carrots and cook for around 8 minutes, stirring often.
- Add the cooked potatoes and warm through.
- Season with salt and pepper
- Put the veggies in a wide, shallow bowl and make a gap in the middle.
- Add the tuna.
- Slice the avocado and place around the edges.
- Drizzle with the olive oil and lemon juice and then scatter the chili flakes and seeds over the top.
- Add another grind of salt and enjoy!
