Easy Spicy Tuna with Crispy Rice A Must Try for Canned Tuna Recipes
An easy Spicy Tuna Bowl with rice, kimchi, and green onions is one of my favorite quick weeknight meals. When I have a bit more time and want to elevate it, I’ll crisp up the rice! This is one of my go-to canned tuna recipes!
So much easier and quicker than your usual tuna noodle casserole and a wonderful twist on the classic tuna salad. Plus, this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi, kraut, or shelled edamame.
The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.
In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.
Why I Love This Canned Tuna Recipe
Here are a bunch of reasons why I love this Spicy Tuna with Crispy Rice recipe!
Use that canned tuna: Canned tuna is a flexitarian pantry staple of mine that’s always on hand and super convenient.
Tuna is high in protein: It’s lighter but still filling and helps me meet my protein needs!
Ideal for a flexitarian lifestyle: If your flexitarian lifestyle doesn’t limit fish, this is a terrific staple weeknight recipe. It offers a fun twist on a spicy tuna poke bowl with no raw fish required!
Perfect for busy weeknights: When I need a quick, satisfying meal, this is my go-to healthy option.
Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them.
Works great for meal prep: This recipe makes it easy to plan out quick dinners or even a quick lunch.
The Elements of Spicy Tuna and Crispy Rice
There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).
Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.
Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust. I like to make my crispy rice with whatever leftover rice I have in my fridge! Here is my recipe for Crispy Rice with Leftover Rice.
Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.
You can find store-bought kimchi in the refrigerated section of most grocery stores, Asian markets, or health food stores like Whole Foods. It’s also available online or at farmers markets for artisanal options.
Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.
Ingredient Substitutions & Add-Ins
Substitutions
Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
Noodles: Out of rice? Serve the spicy tuna over noodles! This is my second favorite way to enjoy this spicy tuna recipe.
Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative. You can even make a homemade cucumber salad. Make this by mixing thinly slice cucumbers, soy sauce, rice vinegar, sesame oil, garlic, and a touch of honey or maple syrup, then garnish with sesame seeds and chili flakes.
Add-Ins
Avocado Slices: Top with creamy avocado for added richness.
Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed intothe tuna.
Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.
How to Build This Spicy Tuna with Crispy Rice
Step 1: Make the Crispy Rice
Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.
Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.
Step 2: Prepare the Spicy Tuna
While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.
Step 3: Build the Bowl
Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.
Step 4: Add Optional Toppings
Maybe the most important part of this recipe are the toppings!
Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.
Storage Suggestions
If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days.
This recipe is delicious served cold, but if you prefer it warm, I recommend reheating the rice separately.
More Info on Canned Tuna
For a sustainable choice, look for labels like pole-and-line-caught, pole-caught, troll-caught, FAD-free, free school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.
Tuna Nutrition
Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type.
Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.
Other Ways to Use a Can of Tuna
Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:
Tuna salad with a bagel or crackers
Tuna Melt Sandwich
Tuna Pasta Salad with fresh herbs and crisp veggies (I love to make this with a cucumber yogurt dill sauce!)
Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. I love this recipe when tomatoes are in season and spilling out of farmers markets in my area!
Want More Flexitarian Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.
This Spicy Tuna with Crispy Rice Bowl is my take on a popular appetizer that incorporates bite sized blocks of crispy scorched rice and dollops of spicy tuna. With 32g of protein and approx. 500 calories per serving, this meal is nutritious and delicious.
In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.
Crispy Rice
Heat the skillet or pot to medium-high heat. Add avocado oil.
Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.
Build Your Bowl
Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.
Notes
Crispy Rice: Option to use all rice, all quinoa, or a mixture or rice and quinoa. You can use sushi rice, basmati, or jasmine. Rice and Quinoa have the same water-to-grain ratio and cooking time and can be cooked together in 1 pot!Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
These quick-pickled jalapeños are the secret to transforming tacos, grain bowls, and more. Keep a jar in the fridge for endless ways to spice up your meals. Once you start using pickled jalapeños, you’ll wonder how you ever lived without them.
Why I Love This Recipe
I love growing jalapeños in my garden. They’re one of my favorite plants to grow because they’re easy to care for while producing a lot of peppers. As someone who enjoys spicy food, jalapeños are excellent to have in my garden. Plus, when I cook with them, they add just the right amount of heat without being overwhelming. alapeños bring just the right amount of heat without the overwhelming spice of peppers like habaneros or ghost peppers.
I make this quick pickle recipe at least once a summer, because my pepper plant produce more peppers than I can use fresh! Pickling jalapeños or making hot sauce has become my go-to method for preserving that fresh garden flavor.
Even if you don’t grow your own, this recipe works perfectly with peppers from the farmers market or grocery store. It’s easy, delicious, and a great way to always have a little spice on hand.
Why You’ll Love It
Quick: Just 10 minutes of prep to pickle a batch.
Balanced Spice: Jalapeños are flavorful with a manageable level of heat.
Versatile: Use them on tacos, sandwiches, salads, grain bowls, soups, noodles, nachos, or anything that needs a little kick.
Practical: A simple way to preserve fresh peppers and reduce waste.
This recipe makes it easy to enjoy jalapeños! Whether you love a hint of heat or just want to add some bold flavor to your dishes, these quick-pickled jalapeños are a must-have in your kitchen.
Simple Ingredients for Quick-Pickled Jalapeños
Fresh jalapeños – About 8 to 10 peppers, sliced into thin rounds or make a pickled whole jalapeño recipe for less heat.
1 cup water – Helps balance the acidity in the pickling liquid.
1 cup white vinegar – For a classic, clean flavor in the vinegar brine.
1/2 cup apple cider vinegar – Adds a slightly sweet, tangy depth to the brine.
2 tablespoons kosher salt – Essential for flavor and preserving the peppers.
1 tablespoon sugar – Just enough to add a little sweetness without overpowering the spice.
1 teaspoon mustard seeds – Adds a subtle, earthy note to the pickling liquid.
Optional Add-Ins
Carrots – Thinly sliced carrots make a colorful and crunchy addition alongside the jalapeños.
Garlic cloves – Add a clove or two for a bold, savory flavor in the brine.
Bay leaves – For a more complex aroma and flavor.
Chili flakes – If you prefer a spicier brine to complement the jalapeños.
Honey – Swap out some of the sugar for honey if you want a sweet flavor with less sugar.
Adjustable spice levels – Leave the jalapeños whole for a milder heat or slice them for more spice.
Feel free to customize the ingredients to your personal taste. The pickling liquid is easy to adjust, whether you prefer a touch of sweetness or a bolder vinegar kick.
Step By Step Instructions Easy Homemade Pickled Jalapeños
Prepare the Jalapeños
Wash the fresh jalapeños thoroughly and slice them into thin rounds. For less heat, you can use whole peppers but remember to pierce them with a knife to allow the brine to penetrate. Option to include carrots and smashed garlic here.
Make the Pickling Brine
In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1/2 cup apple cider vinegar, kosher salt, sugar, and mustard seeds.
Heat the mixture over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
While the brine is heating, pack the sliced jalapeños (and any optional add-ins like carrots or garlic) into clean glass jars, leaving a little space at the top.
Pour the Hot Brine
Once the pickling brine comes to a gentle simmer and everything is dissolved, carefully pour the hot brine over the jalapeños in the jars. Make sure the peppers are fully submerged.
Seal and Cool
Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled jalapeños to sit for at least 24 hours for the flavors to develop fully.
Tips:
The pickled jalapeños will taste even better after 2-3 days as they soak in the brine.
These can be stored in the fridge for up to 2 months.
Pickled jalapeños typically aren’t stored in the freezer because freezing can alter their texture, making them softer or mushier when thawed.
How to Serve Quick-Pickled Jalapeños
Pickled jalapeños are a versatile way to add spicy flavor to your favorite dishes, from Mexican food classics to salads, pasta, and beyond. They’re a must-have for any flexitarian kitchen!
Here are a few ideas to get you started:
Mexican Food: Add sliced jalapeños to tacos, burritos, enchiladas, quesadillas, or nachos for a bold kick. They’re perfect with plant-based fillings like beans, roasted veggies, or tofu.
Burgers, Sandwiches, and Wraps: Layer them on veggie burgers, wraps, or sandwiches.
Grain and Salad Bowls: Top grain bowls or salads with small rings of jalapeños for a zesty crunch. They pair beautifully with quinoa, roasted veggies, or greens.
Salad Dressing: Finely chop pickled jalapeños and mix them into a vinaigrette.
Pizza and Pasta: Top all kinds of pizzas or stir them into creamy pasta dishes. One of my favorite pizza topping combos is mushrooms, pickled jalapeños, and pineapple.
Snacks and Charcuterie: Add them to a snack board with crackers, cheeses, nuts, or roasted chickpeas.
Egg Dishes: Use them on breakfast burritos, frittatas, or avocado toast.
If you’re looking for even more inspiration, check out my new post: “How to Use Pickled Jalapeños.” I’ve included all my favorite recipes, like Mexican Street Corn Soup, Spicy Tuna with Crispy Rice Bowls, Greens and Grains Bowl, and more!
Wash the jalapeños and carrot thoroughly. Slice the jalapeños into thin rounds or leave them whole, making a small slit in each to help the brine penetrate. Slice the carrot into thin rounds. Lightly smash the garlic cloves.
Make the Pickling Brine
In a small saucepan, combine the water, white vinegar, apple cider vinegar, kosher salt, sugar, and mustard seeds. Heat over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
Divide the sliced jalapeños, carrots, and garlic evenly between clean glass jars, leaving a little space at the top.
Pour the Hot Brine
Carefully pour the hot brine over the jalapeños, carrots, and garlic in the jars, ensuring everything is fully submerged.
Seal and Cool
Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled vegetables to sit for at least 24 hours to develop flavor.
Notes
Let the pickled mix sit for 2–3 days for the best flavor.
Craving something bold, creamy, and packed with flavor? This Cajun Shrimp Alfredo checks all the boxes. As a dietitian and flexitarian, I love meals that feel indulgent but still fit into a balanced lifestyle.
Juicy, Cajun-spiced shrimp are the star of this dish, paired with a lighter homemade Alfredo sauce that doesn’t skimp on flavor. It’s versatile too. Toss it with fettuccine for a comforting classic, spoon it over roasted veggies for a veggie-forward twist, or use it as a base for whatever protein you’re craving.
Simple ingredients, big flavor, and totally weeknight-friendly. This is the kind of meal I’m always excited to share with friends and family.
Why I love This Recipe
Simple Ingredients: This recipe is made with pantry staples and fresh produce, so you don’t need to hunt for fancy ingredients. Chances are, you already have most of what you need.
Lighter Alfredo: It’s rich and creamy but made with healthier fats and wholesome ingredients, giving you all the indulgence of a classic Alfredo without the heaviness. My lighter Alfredo sauce recipe.
Easily Dairy-Free: Plant-based swaps like cashew cream or non-dairy milk work beautifully, making this recipe flexible for different dietary preferences while keeping it creamy and flavorful.
Quick and Easy: Ready in under 30 minutes, it’s a weeknight win for when you want something delicious without spending hours in the kitchen.
Ingredients For This Dairy-Free Shrimp Alfredo Recipe
Choose your favorite fettuccini or any other long pasta you prefer.
Additional Seasonings & Toppings:
Cajun seasoning (1-2 tsp), to taste (for extra spice in the sauce)
Fresh parsley, chopped (for garnish)
Red pepper flakes, optional for extra heat
Lemon wedges, optional for serving
Step-By-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the fettuccine pasta (12 oz) according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper.
Heat olive oil (1 tbsp) in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
Remove the shrimp from the skillet and set aside.
Step 3: Combine Everything
Return the skillet to low heat.
Add the carrot and celery to the skillet and sautee for 5 minutes.
Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties.
Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix.
If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together.
Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.
Step 4: Serve & Garnish
Plate the Cajun Shrimp Fettuccine Alfredo while hot.
Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional).
Serve immediately and enjoy!
Substitutions and Add Ins
Substitutions and Add-Ins
Substitutions:
Cashews: Use raw sunflower seeds or blanched almonds if cashews are not available. You could also use a plant-based cream cheese.
Unsweetened Soy Milk: Substitute with almond milk, oat milk, or unsweetened coconut milk.
Nutritional Yeast: Replace with grated dairy-free parmesan cheese or omit for a milder flavor.
Protein: Replace the juicy shrimp with chicken breast, andouille sausage, sautéed tofu, tempeh, or chickpeas for extra protein.
Pasta: Swap fettachini for linguini, speghetti, penne, or your favorite pasta.
Add-Ins:
Vegetables: Include sautéed mushrooms, bell peppers, spinach, zucchini noodles, or kale for additional nutrition.
Spices: Increase the Cajun spices heat by adding more cayenne pepper or red pepper flakes.
Herbs: Add fresh thyme or oregano for an extra herbal boost.
Storage Suggestions
Store the Cajun Alfredo sauce in an airtight container in the refrigerator for 2-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk, water or plant-based milk to restore its creamy texture.
Freezing Tip: For longer storage, freeze the sauce in a freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta (12 oz) according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper. Heat olive oil (1 tbsp) in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Combine Everything
Return the skillet to low heat. Add the carrot and celery to the skillet and sautee for 5 minutes. Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties. Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together. Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.
Step 4: Serve & Garnish
Plate the Cajun Shrimp Fettuccine Alfredo while hot. Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional). Serve immediately and enjoy!
Notes
Nutrition Disclosure Please note that nutrition facts for the Cashew Alfredo sauce recipe are not included. The nutritional content will vary depending on the specific ingredients and brands you use, as well as any modifications or serving sizes. For the most accurate information, I recommend calculating the nutrition facts using your preferred tool based on the exact ingredients you choose.
Updated and Expanded! This list originally included 21 toppings, but I’ve expanded it to 38 unique options for even more inspiration. Whether you love crunchy, creamy, or chewy toppings, these ideas will take your smoothie bowls to the next level.
As a flexitarian Registered Dietitian, I love how smoothie bowls combine nutrition, creativity, and flavor in one vibrant dish. They are a fantastic way to pack in fruits, veggies, and plant-based proteins while offering endless opportunities to customize with your favorite toppings. Whether you are looking for a balanced breakfast, a nourishing snack, or a wholesome sweet treat, smoothie bowls are as versatile as they are satisfying and always enjoyed with a spoon.
38 Perfect Smoothie Bowl Toppings and How to Choose the Best Ones!
The best smoothie bowls combine exciting textures, delicious flavors, and nourishing ingredients.
I like to start with a mix of fresh toppings that enhance the overall experience:
Carbs: Fresh fruit like bananas, granola, pomegranate seeds.
High Fiber Options: Flax seeds, mixed berries, and chia seeds for added benefits.
The right toppings not only provide nourishment but also make your smoothie bowls uniquely flavorful. I love how sunflower seeds add a nutty flavor, while bee pollen offers an extra nutrient boost. Two to four toppings are all you need to create a bowl that’s balanced, beautiful, and satisfying.
How To Pick Your Toppings
The magic of a smoothie bowl is in the layering. Creamy drizzles of nut butter, crunchy cacao nibs, and vibrant fresh fruits each bring their own unique personality, turning every bowl into something special. Whether you’re going for indulgent or refreshing, here’s my simple approach to creating a smoothie bowl that’s as delicious as it is satisfying.
Why I Love Smoothie Bowls
Quick and Easy: Whether you need a fast breakfast, a nourishing snack, or a sweet treat, smoothie bowls are as versatile as they are delicious.
Customizable for Every Craving: Sweet, tangy, or indulgent, smoothie bowls are easy to make your own by experimenting with your favorite toppings.
A Nutrition Powerhouse: Packed with vitamins, minerals, fiber, and healthy fats, they are the perfect way to enjoy a healthy smoothie bowl that satisfies your hunger.
Great for a Flexitarian Lifestyle: They make it simple to incorporate more fruits, vegetables, and plant-based proteins into your meals.
Visually Stunning: The vibrant colors and artful layering of toppings make every bowl a feast for the eyes and palate.
Smoothie Bowl Ideas
Think beyond acai bowls and get creative with these delicious combinations!
1. Peanut Chocolate Delight
Start with a rich and creamy base by blending frozen banana, cacao powder, and a splash of soy milk. Top it off with a drizzle of peanut butter, a sprinkle of cacao nibs, and sunflower seeds for added crunch. For a touch of sweetness, include a drizzle of maple syrup. This bowl is nourishing yet perfect for satisfying chocolate cravings.
2. Berry Bliss
Blend mixed berries, an optional frozen banana, and a splash of milk for a refreshing base. Add granola for crunch, bee pollen for a nutrient boost, and cashew butter for creaminess. The fun part is adding your own twist ry a fruit compote or flax seeds to explore different flavors that go beyond the basics.
3. Strawberry Dream
Create a vibrant base with fresh strawberries, an optional frozen banana, and a dash of milk of your choice. Top with granola for texture, fresh berries for added sweetness, and a drizzle of Greek yogurt to boost protein and creaminess.
Quick Tip: How to Make a Smoothie Bowl
To turn any smoothie into a bowl, use less liquid when blending and include frozen ingredients like bananas or berries for a thicker texture. Add a scoop of Greek yogurt, nut butter, or protein powder to make it even creamier and more satisfying. Once blended, pour into a bowl and top with your favorite crunchy, creamy, or chewy toppings!
Smoothie Bowls are Dietitian Approved
Are All Smoothie Bowls Healthy?
Smoothie bowls can absolutely be a healthy choice, and they come with plenty of health benefits when made thoughtfully.
Packed with fruits, vegetables, and other nutrient-dense ingredients, they’re a great way to load up on vitamins, minerals, fiber, and antioxidants. However, it’s important to balance your toppings and add-ins to avoid excess calories or added sugars.
Here’s how I keep my smoothie bowls nutritious and full of health benefits:
Choose nutrient-dense ingredients: Start with whole fruits, leafy greens, or plant-based proteins to create a base rich in fiber, vitamins, and antioxidants. These ingredients support digestion, energy, and overall wellness.
Be mindful of added sugars: Sweeteners like maple syrup or honey can add flavor but use them sparingly to keep blood sugar levels stable.
Pick toppings with purpose: Nuts, seeds, and nut butters add healthy fats and protein, which help keep you full longer and support brain and heart health.
Watch portion sizes: A well-sized bowl can be satisfying without overloading on calories, keeping your energy balanced throughout the day.
Smoothie bowls are also a fun way to include variety in your diet. You can rotate ingredients to enjoy a range of flavors and nutrients, from the antioxidants in berries to the omega-3s in chia seeds or hemp hearts. The key is to tailor your smoothie bowl to your personal dietary needs and preferences so you can enjoy all the health benefits it has to offer while savoring every bite.
What’s your favorite topping combo? I’d love to hear your ideas in the comments!
Recipes You May Enjoy
Check out these smoothie recipes and turn them into smoothie bowls!
This Spicy Hummus recipe is your new go-to for fresh veggies, pita chips, or adding a bold, spicy kick to sandwiches and wraps. It’s creamy, flavorful, and perfect as a party appetizer or a vibrant addition to a grain bowl.
This simple recipe takes just 5 minutes to make, so you’ll never feel the need to grab the grocery store version again. The secret? Harissa. Its smoky heat transforms this hummus into something truly special.
Since harissa pastes can range from mild to fiery, be sure to taste yours first. Start small, then adjust the spice level to match your taste buds. Once you try it, you’ll love how effortlessly it elevates any dish!
What is Harissa?
Harissa is a traditional chili paste that originates from North Africa, particularly Tunisia, where it’s a cornerstone of the cuisine. It’s also popular in other countries from Morocco, to Algeria, to Libya, with each region bringing its own spin to the recipe.
This flavorful paste is made with red chili peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. Harissa is used in a variety of ways, from seasoning meats and vegetables to enhancing soups and stews. Its rich, smoky flavor has made it a beloved ingredient not only in North African kitchens but around the world.
In this Spicy Hummus recipe, harissa adds a touch of North African flair, transforming a simple dip into something unique and bold. You can find it in jars or tubes at many grocery stores, typically in the international aisle, or explore specialty markets for authentic options.
Why You Will Love This Delicious Hummus
Simple and Quick: This Easy Hummus Recipe comes together in just 5 minutes, making it perfect for busy days or last-minute gatherings.
Spicy Flavor: The addition of harissa gives it a smoky, bold kick that will make it one of your favorite dips.
Dietitian Approved Healthy Snack: Packed with plant-based protein and fiber, this hummus is as nutritious as it is delicious.
Versatile: Whether you’re scooping it up with fresh veggies, spreading it on a sandwich, or serving it with pita chips, this recipe works for every occasion.
Easy to Customize: Adjust the level of spice or add your favorite toppings like a drizzle of olive oil or a sprinkle of paprika for a personal touch.
This hummus is proof that healthy snacks can be simple, quick, and packed with bold, spicy flavor!
Tools
Food Processor or High-Speed Blender: Essential for achieving a smooth, creamy hummus.
Measuring Cups and Spoons: For accurate ingredient portions.
Citrus Juicer: Handy for extracting fresh lemon juice.
Rubber Spatula: Helps scrape down the sides of the food processor or blender for even blending.
Serving Bowl: For presenting your hummus beautifully.
Ingredients For This Spicy Hummus Recipe
Chickpeas (1 can, 15 oz): The base of any good hummus, chickpeas are high in fiber and plant-based protein, making this recipe as nourishing as it is delicious.
Harissa Paste (2 tbsp): The key ingredient that gives this recipe its signature smoky and spicy kick. Look for one with simple ingredients for the best flavor. I love Mina Harissa and all their varities.
Tahini (1/4 cup): Also known as sesame seed paste, this ingredient adds a creamy texture and heart-healthy fats to your hummus.
Olive Oil (2 tbsp + more for drizzling): A key ingredient for richness and smoothness, packed with monounsaturated fats.
Garlic Cloves (1-2): Whether you prefer raw for a bold punch or roasted for a sweeter, mellow flavor, garlic adds depth to your hummus.
Fresh Lemon Juice (2-3 tbsp): The perfect way to brighten flavors and balance the richness of tahini and olive oil.
Water (2-4 tbsp): Adjusts the texture of your hummus to make it as creamy or thick as you prefer.
Cumin (1/2 tsp, optional): Adds warmth and enhances the savory profile of your own hummus.
Smoked Paprika (1/2 tsp, optional): A sprinkle of smoky depth that complements the harissa beautifully.
Salt and Pepper (to taste): Enhances all the flavors without overpowering the key ingredients.
Creative Ingredient Swaps and Add-Ins for Your Hummus
Get creative with your hummus by swapping ingredients or adding extras to suit your taste! Here are some ideas to make this recipe even more versatile:
Swap Sesame Paste with Almond Butter: Out of tahini? Almond butter is a great option for a creamy texture and a subtle nutty flavor.
Use Canned or Dry Beans: If you prefer to cook your own, dry beans are a budget-friendly alternative to canned. Simply soak and cook them before using.
Add Fresh Jalapeño or Red Pepper Flakes: For extra heat, toss in a sliced fresh jalapeño or a pinch of red pepper flakes.
Try Lime Juice Instead of Lemon: Swap fresh lemon juice for lime juice to give your hummus a citrusy, tangy kick.
Incorporate Roasted Red Peppers: Blend in roasted red peppers for a smoky sweetness that pairs beautifully with harissa.
Experiment with Chipotle Flavor: Replace harissa with chipotle paste or sauce for a smoky, spicy alternative.
Step By Step Instructions
Prepare the Ingredients
Start by draining and rinsing the chickpeas thoroughly to remove excess sodium and improve the flavor. For an ultra-smooth hummus, take the time to remove the skins from the chickpeas. Simply rub them gently between your fingers or in a clean kitchen towel. This step isn’t required but makes a noticeable difference in the final texture.
Blend the Base
Add the chickpeas, tahini (sesame seed paste), harissa paste, olive oil, garlic cloves, fresh lemon juice, cumin, smoked paprika (if using), salt, and pepper to a food processor or high-speed blender. Blend until the mixture begins to break down into a thick paste. Tip: Stop and scrape down the sides as needed to ensure all the ingredients are evenly incorporated.
Adjust Texture with Ice Cubes
Add 2-3 ice cubes to the mixture and blend again. The ice cubes help create a silky, creamy texture that’s difficult to achieve otherwise. If the hummus is still too thick, add water 1 tablespoon at a time while blending until it reaches your desired consistency. Tip: For a richer flavor, you can use aquafaba (the liquid from the chickpea can) instead of water.
How to Serve Your Homemade Hummus
This homemade recipe is as versatile as it is delicious, making it perfect for a variety of occasions. Serve it as part of a spread of delicious appetizers, or enjoy it as a snack or light meal.
Pair your hummus with fresh vegetables like carrots, cucumbers, and bell peppers for a healthy, satisfying option. For a heartier bite, serve it with warm, homemade pita bread or crispy tortilla chips. It also makes a flavorful addition to grain bowls, wraps, or sandwiches.
No matter how you enjoy it, this hummus will quickly become a staple in your kitchen for every occasion!
Storage Tips for Your Homemade Hummus
To keep your hummus fresh, transfer it to an airtight container and store it in the refrigerator. It will stay delicious for 4-5 days, making it perfect for meal prep or enjoying throughout the week.
For longer storage, you can freeze hummus. Place it in a freezer-safe container, leaving a little space at the top for expansion. It will keep well in the freezer for up to 3 months. To use, thaw the hummus in the refrigerator overnight and stir well before serving.
Tip: Adding a drizzle of olive oil on top before freezing can help preserve its texture.
2tbspharissa pasteadjust to taste for your preferred heat level
¼cuptahini
2tbspolive oil
2cloves garlic, minced
3tbsplemon juicefresh squeezed is best
½tspcumin
½tspsmoked paprika
sea salt and black pepper to taste
3-4ice cubes
Instructions
Prepare the Ingredients:
Drain and rinse the chickpeas thoroughly. For an extra smooth texture, remove the skins by gently rubbing them between your fingers or using a clean kitchen towel.
Blend the Base:
Add the chickpeas, tahini, harissa paste, olive oil, garlic, fresh lemon juice, cumin, smoked paprika (if using), salt, and pepper to a food processor or high-speed blender. Blend until the mixture begins to break down into a thick paste.
Adjust Texture with Ice Cubes:
Add 2-3 ice cubes and blend again until smooth and creamy. If the texture is still too thick, add water 1 tablespoon at a time while blending to reach your desired consistency.
Serve and Enjoy:
Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of smoked paprika or your favorite toppings. Pair with fresh veggies, pita chips, or use as a flavorful sandwich spread.
