Avocado Tuna Stuffed Sweet Potatoes
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Whole30, Paleo, Gluten-Free, Dairy-Free
Ingredients
Scale
- 2 large sweet potatoes
- 2 cans (5 oz each) tuna in water, drained
- 1 large ripe avocado, pitted and peeled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Red pepper flakes for a bit of heat
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Use a fork to prick several holes all over the potatoes. Place them on a baking sheet lined with parchment paper and roast for 45 to 60 minutes, or until they are soft and easily pierced with a knife. Remove from the oven and let them cool for a few minutes.
- While the potatoes are roasting, place the ripe avocado in a medium mixing bowl. Mash it with a fork until it is mostly smooth but still has some small chunks. Add the drained tuna, diced red onion, chopped cilantro, lime juice, and garlic powder. Mix everything together until well combined and the tuna is evenly coated with the avocado.
- Taste the tuna and avocado mixture. Add salt and black pepper according to your preference. If you like a little extra kick, sprinkle in some red pepper flakes. Stir once more to ensure the seasoning is distributed throughout the filling.
- Slice each roasted sweet potato down the center lengthwise, being careful not to cut all the way through. Use a fork to gently fluff the inside of the potato to create a “pocket.” Generously scoop the tuna and avocado mixture into each potato, piling it high.
- Top the stuffed potatoes with a little extra fresh cilantro or a squeeze of lime juice if desired. Serve immediately while the potato is warm and the tuna filling is fresh.