Stuffed Sweet Potatoes with Tuna and Avocado

• Dinner
• ⏱ 1h 10m
• Easy
• Serves 2
• 510 kcal / serving
• 20 g protein
• 70 g carbs
• 18 g fat

Ingredients (11)

• 2 large sweet potatoes (about 300 g each)
• 1 tbsp olive oil
• 100 g canned tuna, drained
• 2 tbsp cooked sweetcorn
• 2 tbsp cream cheese
• 1/2 red onion, finely chopped
• 1/2 avocado, cubed
• 1 pinch chili flakes
• a few sprigs dill
• 1 tbsp lemon juice
• salt

Steps (7)

1. Heat the oven to 180°C. Wash, dry and prick the sweet potatoes all over with a fork.
2. Rub them with the olive oil and bake for 60–65 minutes (or air fry for 45 minutes) until soft.
3. Mix the tuna, sweetcorn, most of the red onion and the cream cheese into a thick filling.
4. Cut the potatoes open lengthwise, keeping them joined at the base, and season with salt.
5. Spoon the tuna filling into the middle of each potato.
6. Top with the avocado, the rest of the onion, chili flakes and dill.
7. Finish with the lemon juice and serve.

Open in the app