Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing
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Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing

Source: foodnetwork.com
Ingredients
2 medium sweet potatoes, peeled and diced into 1-inch pieces 2 tablespoons toasted sesame oil 3/4 teaspoon ground ginger 3/4 teaspoon ground turmeric Kosher salt and freshly ground black pepper 3 cups frozen cooked brown rice (about 24 ounces) 1/4 head red cabbage, thinly sliced (about 2 cups) 2 small carrots, trimmed and peeled into paper-thin ribbons 2 large limes, halved, 1 half cut into wedges for serving 3/4 cup nonfat plain Greek yogurt 1 tablespoon fish sauce 2 teaspoons chili paste, such as sambal oelek 1 1/2 teaspoons honey Two 5-ounce cans albacore tuna packed in water, drained 1 cup frozen shelled edamame, thawed 2 scallions, thinly sliced Toasted sesame seeds, for serving
Directions
1
Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
2
Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
3
Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
4
Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
5
Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.