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Baked sweet potatoes with tuna salsa recipe

25 ratings

In partnership with British Heart Foundation

Upgrade baked sweet potatoes with a colourful zesty tuna salsa for an easy family dinner idea. Make a quick Mexican-inspired salsa with flaky fish, mixed beans and red pepper and season with lime and coriander before loading into baked sweet potatoes and topping with smashed avocado. This simple healthy dinner is a great source of protein which, as part of a balanced diet and lifestyle, contributes to growth in muscle mass. See method

Serves 4
5 mins to prepare and 45 mins to cook
404 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

4 sweet potatoes
1 ripe avocado, stoned, peeled and mashed with a fork
1 red chilli, sliced into strips (optional)

For the salsa

2 x 160g tins tuna chunks in spring water, drained
1 red pepper, diced
15g fresh coriander, roughly chopped
2 limes, zested and juiced, plus 1 cut into wedges to serve (optional)
¼ red cabbage, finely shredded
400g tin mixed bean salad, drained

This recipe is a source of protein. Protein, as part of a balanced diet and lifestyle, contributes to the growth in muscle mass.

Each serving contains

Energy
1695kj
404kcal 20%
Fat
9g 13%
Saturates
2g 10%
Sugars
25g 28%
Salt
0.9g 14%

of the reference intake
Carbohydrate 52.1g Protein 22.3g Fibre 13g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the sweet potatoes a few times with a fork and bake for 45 mins or until tender.
Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season.
Split open the sweet potatoes, divide the salsa between them and dollop over the smashed avocado. Garnish with the remaining coriander, lime wedges and chilli (if using) to serve.

See more Healthy dinner ideas