Smoked Tuna & White Bean Power Bowl

Smoked Tuna & White Bean Power Bowl

• 1/2 can smoked tuna, drained
• 3/4 cup cooked white beans, Rancho Gordo are my preference
• 1/4–1/2 cup bean broth
• 1 cup roasted sweet potato cubes
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tbsp lemon vinaigrette (plus more for drizzling)
• 2 tbsp Asian cucumber pickles
• 2 tbsp toasted almonds, chopped
• Salt & black pepper
• Optional: garlic, chili flakes, fresh basil or parsley

1. Wilt the Spinach:
Heat olive oil in a skillet. Add spinach and a pinch of salt. Sauté until just wilted (1 minute).
2. Make the Stewy Bean Base:
Add roasted sweet potatoes, cooked white beans, and 1/4–1/2 cup bean broth to the skillet. Simmer gently. Mash some of the beans with a spoon to create a creamy, stew-like texture. Add cracked pepper and garlic/chili flakes if desired.
3. Prepare the Tuna:
Flake smoked tuna into large chunks. Set aside.
4. Assemble the Bowl:
• Spoon the warm bean mixture into a wide bowl.
• Nestle the tuna around the top in small piles or arcs.
• Scatter pickles and toasted almonds over everything.
• Drizzle with lemon vinaigrette.
• Garnish with fresh herbs if using.