Seared tuna and black rice bowls with roasted sweet potato and nori
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean
25 – 40 Minutes
The superfood superstars sweet potato, nori seaweed, and seared tuna all fill our bold black rice bowls for a clean, satisfying dinner that makes you feel as good as the dish tastes.
In your bag
- ½ cup black rice
- 1 sweet potato
- 2 or 3 radishes (about 2 ounces total; see Market Watch note)
- 1 lime
- 1 green or red fresh chile (such as jalapeño or serrano) (optional)
- Sesame dressing base (coconut aminos - toasted sesame oil)
- 2 wild albacore tuna steaks (about 5 ounces each)
- 3 or 4 sprigs fresh cilantro
- Nori strips (for garnish)
Make It Leaner
Stretch this dish into 3 portions [6 portions] to cut out 160 calories and 3 grams of fat per serving. Enjoy the rest for lunch the next day.
Cup for cup, black rice contains the most protein, fiber, and antioxidants of any rice. The grains develop their deep black-purple color from a powerful antioxidant called anthocyanin; it’s the same one that gives blueberries both their pigment and their status as a superfood.
We love the peppery bite of the radishes in these bowls. But in winter, organic radishes can be hard to find. In their place, you might receive an organic cucumber or peppery sprouts.
- If a cuke, in Step 3, peel if desired, cut in half lengthwise, then thinly slice half crosswise into enough half-moons to measure about ½ cup (save the rest for another use). Add them to the lime zest and juice in Step 3.
- If sprouts, in step 3, toss the sprouts with the lime zest; omit the lime juice. Sprinkle them on the bowls with the other garnishes in Step 6.
Cook the rice
- Heat the oven to 400ºF.
While the rice cooks, prepare the sweet potato.
Prep and roast the sweet potato
- Scrub or peel the sweet potato. Trim the ends and cut the potato in half crosswise. Cut each half lengthwise into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, then the sticks into ½-inch cubes.
While the sweet potato roasts, prepare the radishes and the sesame dressing.
Prep the radishes and the sesame dressing
- Trim the ends from the radishes; cut the radishes into quarters.
- Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the radishes and the sesame dressing).
- If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In another small bowl, stir together the sesame dressing base, 1 tablespoon [2 TBL] lime juice, and as much chile as you like. Season to taste with salt and pepper.
Sear the tuna
- Pat the tuna dry with a paper towel; season generously with salt and pepper.
While the tuna cooks and rests, prepare the cilantro.
Prep the cilantro
- Coarsely chop the cilantro.
- Season and toss the sweet potato for roasting.
- Juice the lime.
- Stir together the radishes.
Calories: 490, Protein: 39g (78% DV), Fiber: 33g (132% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Saturated Fat: 1g (5% DV), Cholesterol: 55mg (18% DV), Sodium: 330mg (14% DV), Carbohydrates: 56g (19% DV), Total Sugars: 7g, Added Sugar: 0g (0% DV).
Contains: Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.