Tuna and Avocado Poke Bowl

1. 1 Canned tunapack 170 g ≈ $1.80 85 g
2. 2 Short-grain ricepack 800 g ≈ $2.14 70 g
3. 3 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
4. 4 Cucumbers≈ $3.67 per kg 80 g
5. 5 Canned sweet cornpack 340 g ≈ $1.00 50 g
6. 6 Carrots≈ $1.50 per kg 40 g
7. 7 Soy sauce 15 ml
8. 8 Sesame seeds 4 g
9. 9 Lemon≈ $4.70 per kg 10 g
10. 10 Green onionspack 50 g ≈ $1.30 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice under cold water until the water runs clear. Add 140 ml water, bring to a boil, cover, and simmer on low heat for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes.

2. Slice the cucumber⁴ into thin matchsticks, grate the carrot⁶ on a box grater, and finely chop the green¹⁰ onion.

3. Cut the avocado³ in half, remove the pit, and cube the flesh into 2 cm pieces. Toss immediately with half the lime juice.

4. Drain the tuna and break it into large chunks with a fork. Drain the corn.

5. Mix the soy sauce with the remaining lime juice.

6. Spoon the rice into a bowl and arrange cucumber⁴, carrot⁶, corn, avocado³, and tuna in sections around it.

7. Drizzle with the dressing, sprinkle with sesame seeds and green¹⁰ onion. Serve immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.