Baked sweet potatoes with tuna salsa recipe

Baked sweet potatoes with tuna salsa recipe

3 ratings

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 dinner recipe is not only healthy, but also entirely gluten- and dairy-free. See method

  • Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 397 calories / serving
  • Healthy

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

Each serving contains

  • Energy

    1670kj
    397kcal
    20%
  • Fat

    9g 13%
  • Saturates

    2g 11%
  • Sugars

    19g 22%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 58.9g Protein 21.3g Fibre 12.1g

Method

  1. 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.
  2. Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season.
  3. 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

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