HIGH PROTEIN TUNA POKE BOWL WITH CRISPY EDAMAME

Servings4 ServingsTotal Time30 minsDifficultyIntermediate

A vibrant, protein-packed bowl combining Ocean Garden tuna, crispy edamame, and fresh vegetables with an Asian-inspired dressing. Perfect for healthy lunches, meal prep, and everyday nourishment.

High Protein Tuna poke bowl with crispy edamame
Occasion, , Meal Type, Prep. TimeTags,
Ingredients & Products Used
For the Bowl
 400 g Ocean Garden Edamame, thawed
 250 g Ocean Garden Broccoli, thawed
 200 g Ocean Garden Green Peas, thawed
 4 × 160g Ocean Garden Tuna in Water
 300 g red quinoa, cooked
 1 tbsp olive oil
 1 medium mango, sliced
 2 red chilies, thinly sliced
 ⅓ cup cilantro leaves
 Salt and black pepper to taste
For the Dressing
 ⅓ cup soy sauce
 1 tsp sesame oil
 1 tsp sriracha
 1 tsp rice vinegar
 1 garlic clove, crushed
 2 tsp grated ginger
 2 tsp lime juice
 Salt and black pepper to taste
HOW TO MAKE IT
1

Shell the thawed edamame. Toss the edamame and broccoli with olive oil and season with salt and pepper.

2

Preheat the air fryer to 180°C. Air fry the edamame and broccoli for 15 minutes, tossing every 5 minutes, until crispy.

3

Prepare the dressing by mixing all the ingredients together.

4

Mix the cooked red quinoa with half of the dressing and divide evenly into 4 serving bowls.

5

Top each bowl with crispy edamame, broccoli, green peas, mango slices, tuna, red chili, and cilantro.

6

Drizzle with the remaining dressing and serve immediately.

OCEAN GARDEN TIP

For extra crunch, air-fry the edamame and broccoli for an additional 2 minutes before assembling the bowl.

WHY YOU’LL LOVE THIS RECIPE

✔️ High in protein

✔️ Meal prep friendly

✔️ Ready in under 30 minutes

✔️ Packed with vegetables

✔️ Balanced and nutritious

✔️ Perfect for lunch or dinner

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Ingredients & Products Used

Ingredients & Products Used
For the Bowl
 400 g Ocean Garden Edamame, thawed
 250 g Ocean Garden Broccoli, thawed
 200 g Ocean Garden Green Peas, thawed
 4 × 160g Ocean Garden Tuna in Water
 300 g red quinoa, cooked
 1 tbsp olive oil
 1 medium mango, sliced
 2 red chilies, thinly sliced
 ⅓ cup cilantro leaves
 Salt and black pepper to taste
For the Dressing
 ⅓ cup soy sauce
 1 tsp sesame oil
 1 tsp sriracha
 1 tsp rice vinegar
 1 garlic clove, crushed
 2 tsp grated ginger
 2 tsp lime juice
 Salt and black pepper to taste
HIGH PROTEIN TUNA POKE BOWL WITH CRISPY EDAMAME
Ingredients & Products UsedDirections