In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared tuna and black rice bowls with roasted sweet potato and nori
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
Topped with seared yellowfin tuna, roasted sweet potato, crisp radishes, and crunchy nori, these forbidden black rice bowls will rule your table tonight.
In your bag
- ½ cup black rice
- 1 organic sweet potato
- 3 or 4 organic radishes (about ¼ pound total)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 1 organic jalapeño or other fresh chile (optional)
- Sunbasket sesame dressing base (coconut aminos - apple cider vinegar - toasted sesame oil)
- Seafood options:
- 2 wild yellowfin tuna steaks (about 6 ounces each)
- 10 ounces wild sea scallops
- Nori strips (for garnish)
Calories 520, Total Fat 12g (15% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 260mg (11% DV), Total Carb. 65g (24% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 38g
Contains: Tree Nuts (coconut), Sesame (sesame)
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, Sesame.
Wash produce before use
Cook the rice
Heat the oven to 400°F.
In a small sauce pot, combine the black rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Meanwhile, prepare the sweet potato.
Prep and roast the sweet potato
- Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
On a sheet pan, drizzle the sweet potato with 2 to 3 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the rest of the meal.
Prep the radishes, cilantro, and sesame dressing
- 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).
- Coarsely chop the cilantro for garnish.
- If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a small bowl, stir together the radishes, lime zest, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt and pepper.
In another small bowl, stir together the sesame dressing base, 1 tablespoon [2 TBL] lime juice, and as much jalapeño as you like. Season to taste with salt and pepper.
Prep and cook the seafood
- Pat the tuna dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare, about 1 minute per side for medium. Transfer to a cutting board to cool slightly. Cut the tuna into ½-inch-thick slices.
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board to cool slightly. Cut the scallops in half.
Transfer the rice to individual bowls and top with the sweet potato and seafood. Garnish with the radishes, cilantro, and nori strips. Drizzle with the sesame dressing and serve.
- Measure the water for the rice.
- Drizzle the sweet potato with oil and season.
- Juice the lime.
- Stir the radishes.
- Garnish the bowls.