Tuna Veggie Bowl with Cauliflower Rice

Serves: 2 | Prep time: 10 minutes | Cook time: 15 minutes


  • ½ head broccoli, chopped
  • ½ red onion, finely diced
  • 1 zucchini, finely diced
  • 1 tspb extra virgin olive oil
  • 1 x 400g can black beans, drained and rinsed
  • 1 small head of cauliflower, cut into florets
  • 2 tsp sesame oil
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce, salt reduced
  • 1 x 95g can Sirena tuna in italian oil 
  • 1 tomato, diced
  • ½ avocado, diced
  • 1 lime, to serve
  • Tortilla chips, to serve
  • ¼ cup Parmesan cheese, to serve
  • Salt and pepper, to season


1. Preheat oven to 180ºC and line tray with baking paper. Add broccoli, onion and zucchini and roast for 30 minutes.⁠

2. Add cauliflower to blender or food processor and pulse up until it is a fine grain (should look similar to rice). ⁠

3. Heat a drizzle of olive oil in a fry pan and add black beans. Saute for 4-5 minutes. Set aside⁠.

4. Heat a drizzle of sesame oil in a fry pan and add garlic, cooking for 2 minutes. Add cauliflower and soy sauce and cook for a 3-4 minutes. Remove and set aside.⁠

5. To make the bowls divide cauliflower rice, black beans and tuna between bowls. Top with tomato, avocado and roasted veggies. Sprinkle with parmesan cheese and serve with a wedge of lime and some crackers. ⁠

2. In a large bowl, combine sweet potato, potato, red onion, brussel sprouts, carrots, zucchini, capsicum and 2 tbsp olive oil. Season with salt and pepper and use your hands to mix and ensure veggies are coated in oil.


  • We used the Sirena tuna in Italian Oil in this recipe however it would work well with any of the varieties from their range. You can check them out here.
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