Baked sweet potatoes with tuna salsa recipe
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
- Dairy-free
- Gluten-free
- 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
- 1695kJ 404.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 25g
of the Reference intake
Carbohydrate 52.1gProtein 22.3gFibre 13.0g
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
