Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (5 oz) tuna in water, drained
- 1 ripe avocado, pitted and peeled
- 2 tablespoons plain Greek yogurt
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
- Optional: A pinch of red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 45 to 50 minutes, or until they are tender when pierced with a knife.
- While the potatoes are roasting, grab a medium bowl. Combine the drained tuna, ripe avocado, Greek yogurt, red onion, and lime juice. Use a fork to mash the avocado and mix all the ingredients until well combined but still slightly chunky for texture.
- Fold in the fresh cilantro and season with salt and pepper. If you like a little extra heat, add a pinch of red pepper flakes at this stage. Taste the mixture and adjust the lime juice or seasoning according to your preference.
- Once the sweet potatoes are cooked, slice them down the center lengthwise. Gently fluff the inside flesh with a fork. Generously scoop the tuna and avocado mixture into the center of each potato. Garnish with more cilantro if desired and serve immediately.
- Cook Time: 55 minutes
- Diet: Gluten-Free