Tuna and Sauerkraut Nourish Bowl Recipe

My favourite lunches are bits-and-bobs bowls where you clear out the fridge of anything that’s about to turn. Here, I’ve used two different types of sauerkraut as we are lucky in the Byron region to have lots of local companies making wonderful versions. You can make this vegetarian by leaving out the tuna and using boiled eggs instead.
Serves: 4
Ingredients
Method
- 1 sweet potato, peeled & diced
- 2 tbsp cold-pressed olive oil
- Salt & pepper
- 4 cups baby spinach leaves
- 1 carrot, peeled & grated
- 2 tomatoes, sliced into wedges
- 1 cup sauerkraut
- 2 × 185g tins sustainable tuna in olive oil
- 2 tbsp sesame seeds
- Kewpie mayonnaise & sriracha chilli sauce, to serve
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