Loma Linda Lemon Pepper TUNO Rice Bowl

Rice bowls are perfect for weeknight dinners when you need a healthy meal on your table. These flavourful bowls come together in 10 minutes flat and are made deliciously vegan with Loma Linda Lemon Pepper TUNO. Simply assemble with pre-cooked rice and dress your bowls with a rainbow of vegetables for an instant meal.

Ingredients

  • 2 cans Loma Linda Lemon Pepper TUNO
  • 475g cooked white rice (can substitute with brown rice)
  • 5g sesame seeds, for garnishing (optional)
  • 1 small avocado, cut into chunks
  • 75g of lettuce, cut into chunks
  • Pickled cucumber and carrots
  • Fresh coriander/parsley for garnishing
  • Lemon juice for garnishing
  • Sesame seeds for garnishing
  • 1 small cucumber, cut into slices
  • 1 small carrot, julienned or shaved
  • 15ml vinegar
  • 5g sugar
  • 2.5g tsp salt
  • 5ml water

Directions

  1. To pickle vegetables, mix all ingredients except the vegetables together and soak vegetables for at least an hour to pickle.
  2. To serve, place about half of the cooked rice at the bottom of each bowl, top with Loma Linda Lemon Pepper TUNO and spoon over the pickled vegetables on the side.
  3. Within the bowl, add lettuce and avocado chunks.
  4. Garnish with fresh coriander, lemon juice, and sesame seeds. Serve immediately.
  5. Tip – Create a Hawaiian inspired variation by adding chunks of fresh mango, pineapple and jalapeño/chili peppers.

Enjoy!

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