Tuna Buddha bowl with Lemon-Tahini Dressing

Protein:

• 185g canned MSC certified sustainable tuna in spring water or olive oil, drained and flaked

• 2 hard-boiled eggs, peeled and halved

Base:

• 1 packet microwaveable brown rice and quinoa mix (approx. 250g)

• 1 heaped cup shredded red or green cabbage (or a mix)

• 1/2 cup baby spinach, roughly chopped

Veggies & Add-ins:

• 1 small carrot, julienned or grated

• 1/2 cucumber, sliced or ribboned

• 1/2 avocado, sliced

• 1/4 cup (85g) edamame or green peas (steamed/microwaved)

• 1 tbsp toasted sesame or pumpkin seeds, or roughly chopped roasted almonds

• Optional: pickled onion or radish for zing

Lemon-Tahni Dressing:

• 1 ½ tbsp tahini

• Juice of 1 lemon

• 1 tsp maple syrup or honey

• 1 small garlic clove, grated

• 1–2 tbsp water to thin

• Pinch of salt and cracked pepper