Spiced Tuna & Quinoa Power Bowl

Ingredients · per serving

• 1 medium Lime
• 200 g Sweet potato
• to taste Black pepper
• 1 tsp Sunflower oil
• 200 g Sushi-grade tuna steak
• 80 g Kale
• 2 tbsp Olive oil
• ½ medium Ripe mango
• 75 g Quinoa
• 1 tsp Ground cumin
• 1 small bunch Fresh coriander
• ¼ medium Red onion
• to taste Salt
• 1 tsp Sesame seeds
• 1 tsp Light brown sugar
• 2 tsp Smoked paprika
• 1 tsp Garlic powder
• ½ small Red chili

Instructions

1. Heat the oven to 220°C/200°C fan. Cube the sweet potato into 2cm pieces. Toss with 1 tbsp olive oil, smoked paprika, salt and pepper on a baking tray. Roast 22 minutes until tender with caramelised edges.
2. Rinse the quinoa. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
3. Massage the kale: strip from stems, tear into bite-size pieces. Drizzle with 1 tsp olive oil and pinch of salt. Massage 2 min until silky.
4. Make the mango salsa: dice the mango small. Mix with chopped red chili, red onion, coriander, lime juice and a pinch of salt.
5. Make the spice rub: combine smoked paprika, ground cumin, brown sugar, garlic powder, salt and black pepper. Pat the tuna steak completely dry. Press the rub onto all surfaces.
6. Heat a heavy frying pan over very high heat until smoking. Pour in 1 tsp sunflower oil. Lay the tuna in. Sear 60 seconds per long side (4 sides — rectangle), 4 minutes total — centre stays vibrant ruby.
7. Lift tuna onto a board. Rest 2 minutes. Slice across the grain into 5mm slices.
8. Build the bowls: quinoa as base, top with sweet potato, massaged kale, mango salsa and fanned tuna slices. Drizzle with extra olive oil and lime. Scatter sesame seeds.

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