Sesame Tuna Sushi Noodle Bowl
Serves 215 mins prep15 mins cook
A delicious and easy-to-make bowl featuring gluten-free buckwheat noodles tossed with tahini, sesame oil, and coconut aminos, topped with roasted bok choy, shredded carrots, marinated wild tuna, and garnished with sesame seeds and green onions.
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What you need
Instructions
1: Cook gluten-free buckwheat noodles according to package instructions. 2: In a bowl, mix tahini, sesame oil, and coconut aminos. 3: Slice bok choy in half and brush with coconut oil, then roast for about 15 minutes. 4: Marinate cubed wild tuna in sesame oil, coconut aminos, tamari soy sauce, and a squeeze of lime. 5: Assemble the bowl with noodles, roasted bok choy, shredded carrots, marinated tuna, and top with nori seaweed, sesame seeds, green onions, and drizzle with Charlotte's Web Hemp Extract Olive Oil.View original recipe