Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 516
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 74
- Dietary Fiber
- 11
- Sugar
- 12
- Protein
- 31
- Cholesterol
- 28
- Sodium
- 1253
- Total: 40 min
- Active: 30 min
Ingredients
2 medium sweet potatoes, peeled and diced into 1-inch pieces
2 tablespoons toasted sesame oil
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
3 cups frozen cooked brown rice (about 24 ounces)
1/4 head red cabbage, thinly sliced (about 2 cups)
2 small carrots, trimmed and peeled into paper-thin ribbons
2 large limes, halved, 1 half cut into wedges for serving
3/4 cup nonfat plain Greek yogurt
1 tablespoon fish sauce
2 teaspoons chili paste, such as sambal oelek
1 1/2 teaspoons honey
Two 5-ounce cans albacore tuna packed in water, drained
1 cup frozen shelled edamame, thawed
2 scallions, thinly sliced
Toasted sesame seeds, for serving
Directions
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
- Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
- Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
- Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
- Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.