This recipe combines the natural sweetness of baked sweet potato with a creamy tuna and avocado salad, creating a delicious and nutritious meal. A perfect lunch for days when you need something filling and healthy!
Ingredients
- 1 sweet potato
- 1 can of tuna chunks in brine (Marina Blue)
- 1 tbsp Greek yogurt
- ¼ red onion, finely chopped
- Fresh dill, finely chopped
- ½ tbsp sriracha
- ½ tbsp white vinegar (Colavita)
- Extra virgin olive oil (Colavita)
- A few Darinne chili peppers (to taste)
- ½ avocado
- Juice of ½ lime
- Feta cheese
- Chili flakes
- Salt
- Pepper
Directions
1. Wash the sweet potato thoroughly, then rub it with olive oil for extra crispiness and flavor.
2. Poke holes in the sweet potato with a fork, place it on a parchment-lined baking tray, and bake in a preheated oven at 200°C (400°F) for 40-60 minutes.
3. Drain the tuna and mix it in a bowl with Greek yogurt, dill, chopped red onion, chopped chili peppers, vinegar, sriracha, salt, and pepper.
4. Mash half an avocado with a fork and mix with lime juice, salt, and pepper to taste.
5. Cut the baked sweet potato in half and fill it with the tuna mixture, then top with avocado mash.
6. Garnish with crumbled feta, fresh dill, and chili flakes.
