Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing

This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.

Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing


Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings


Ingredients

2 medium sweet potatoes, peeled and diced into 1-inch pieces 

2 tablespoons toasted sesame oil 

3/4 teaspoon ground ginger 

3/4 teaspoon ground turmeric

Kosher salt and freshly ground black pepper 

3 cups frozen cooked brown rice (about 24 ounces) 

1/4 head red cabbage, thinly sliced (about 2 cups) 

2 small carrots, trimmed and peeled into paper-thin ribbons 

2 large limes, halved, 1 half cut into wedges for serving 

3/4 cup nonfat plain Greek yogurt 

1 tablespoon fish sauce 

2 teaspoons chili paste, such as sambal oelek 

1 1/2 teaspoons honey 

Two 5-ounce cans albacore tuna packed in water, drained 

1 cup frozen shelled edamame, thawed 

2 scallions, thinly sliced 

Toasted sesame seeds, for serving


Directions


1. Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.

2. Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes. 

3. Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.

4. Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper. 

5. Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.

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