Ashy´S Chilli Tuna Bowl

• Capsicum: Red - 0.14 medium ( 20 gram or .71 oz )
• Coconut Oil: Virgin Cold Pressed - 0.4 tsp ( 2 ml or .07 fl.oz )
• MapleSyrup:real-1tsp(5mlor.17fl.oz)
• Quinoa: Boiled - 75 gram (2.65 oz)
• Sweet Potato: Baked - 25 gram (.88 oz)
• Vinegar: White Wine - 2 tbsp ( 20 ml or .68 fl.oz )
• Chilli: Powder - 0.6 tsp ( 3 gram or .11 oz )
• Garlic: Crushed - 0.6 tsp ( 3 gram or .11 oz )
• OliveOil:ExtraVirgin-1tsp(5mlor.17 fl.oz )
• Shallots - 16 gram (.56 oz)
• Tuna: Canned in brine - 170 gram (6 oz)

1. 1: Boil your quinoa, remember if you are after 70g boiled that will be about 20 raw
2. 2: In a moderate to high oven around 200, put your capsicum and sweet potato. Brush the sweet potato with the coconut oil
3. 3: Dice up the sweet potato and capsicum and mix through the quinoa
4. 4: Mix the coconut oil, shallots and tuna together
5. 5: Combine your garlic, chilli, shallots, olive oil, vinegar and maple syrup to create your Chilli Sauce Pack. Mix well
6. 6: Combine the quinoa mix and tuna mix before topping with your sauce and mixing through
7. 7: Add salt, pepper and even some parsley or coriander leaves to taste

coconut oil, maplesyrup, quinoa, sweet potato, vinegar, chilli, garlic, shallots, gram

Taken from www.yummly.com/recipe/Ashys-Chilli-Tuna-Bowl-1574548 (may not work)