Nutritionist shares her ‘lazy’ recipe for stuffed sweet potatoes stuffed with tuna and avocado

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Nutritionist shares her ‘lazy’ recipe for stuffed sweet potatoes stuffed with tuna and creamy avocado

  • Nutritionist Jessica Sepel revealed the best healthy meal to prepare for dinner
  • She shared the ‘lazy’ recipe for stuffed sweet potatoes on Instagram
  • She filled one potato cup with a tuna mixture and the other with avocado
  • The easy meal would be perfect for those looking to lose weight

During the week, a nutritionist shared the ultimate healthy meal to enjoy for lunch or dinner.

On Instagram, Jessica Sepel from Sydney shared her ‘lazy’ two-way recipe for stuffed sweet potatoes.

Jessica filled one of the sweet potato cups with a creamy tuna mixture, while the other was filled with cottage cheese and avocado.

Honestly my go-to midweek meal now! We made two topping options and they are DIVINE! she wrote.

Each topping option creates two servings and would be perfect for those looking to reduce their carbohydrate intake.

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Sydney nutritionist Jessica Sepel (pictured) shared her 'lazy recipe' for two-way stuffed sweet potatoes

Sydney nutritionist Jessica Sepel (pictured) shared her ‘lazy recipe’ for two-way stuffed sweet potatoes

Jessica filled one of the sweet potato cups with a creamy tuna mixture, while the other was filled with cottage cheese and avocado

Jessica filled one of the sweet potato cups with a creamy tuna mixture, while the other was filled with cottage cheese and avocado

She made a mixture by combining broken acovado with cottage cheese and chives

She made a mixture by combining broken acovado with cottage cheese and chives

Jessica filled one of the sweet potato cups with a creamy tuna mixture, while the other was filled with cottage cheese and avocado

To make a healthy meal, you need a list of ingredients, including sweet potato, tuna, Greek yogurt, capers, chopped herbs, Dijon mustard, lemon, avocado, cherry tomatoes, and cottage cheese.

In the video, she started by pricking the sweet potatoes, drizzled with olive oil, and baked in a preheated oven for an hour.

“Don’t be put off by how long the potatoes take to cook, just put them in the oven and walk away,” Jessica said.

While the vegetables are cooking, she prepared the tuna filling by combining all the ingredients in a bowl and season with salt.

In the video, she started piercing the sweet potatoes, drizzled with olive oil, and baked in a preheated oven for an hour.

In the video, she started piercing the sweet potatoes, drizzled with olive oil, and baked in a preheated oven for an hour.

To make the second mixture, Jess combined tuna, Greek yogurt, Dijon mustard, capers, lemon zest, and mixed herbs together

To make the second mixture, Jess combined tuna, Greek yogurt, Dijon mustard, capers, lemon zest, and mixed herbs together

In the video, she started piercing the sweet potatoes, drizzled with olive oil, and baked in a preheated oven for an hour.

Once the potatoes are cooked, she sliced ​​the potatoes and scooped out the center

Once the potatoes are cooked, she sliced ​​the potatoes and scooped out the center

The two fillings were then scooped into each potato cup

The two fillings were then scooped into each potato cup

Once the potatoes are cooked, she sliced ​​the potatoes and scooped them out of the center (left). The two fillings were then scooped into each potato cup (right)

“When the potatoes are done, let them cool on the tray for ten minutes,” she said.

“Once cooled slightly, cut the potatoes in half and scoop some of the flesh out of the center with a fork.”

The two fillings were then scooped into each potato cup, creating a tuna and an avocado version.

“The topping options are endless, so have fun and experiment!” Jessica said.

Here’s how to make Jess’s stuffed sweet potatoes two-way:

INGREDIENTS:

For the tuna option:

  • 2x95g tuna in olive oil or spring water
  • 1/2 cup of Greek yogurt
  • 1 tbsp capers
  • 1 cup of chopped herbs, we used basil, chives and mint
  • 2 teaspoons Dijon mustard
  • 1/2 lemon, grated

For the cottage cheese and avocado option:

  • 1 cup of cottage cheese, substitute cashew cheese for a plant-based option
  • 1/2 avocado, smashed with lemon juice, salt and pepper
  • 10 cherry tomatoes, quartered
  • 1/2 bunch of chives, finely chopped

METHOD:

Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper

Place the sweet potatoes on the dish and prick with a knife

Drizzle with extra virgin olive oil and use your hands to rub the oil into the potatoes

Place in the preheated oven to bake for an hour or until the sweet potatoes are soft to the touch

Combine all ingredients in a mixing bowl to prepare the tuna topping

Stir and season with sea salt and black pepper. When the potatoes are done, let them cool on the tray for ten minutes

Once cooled slightly, cut the potatoes in half and scoop some of the pulp out of the center with a fork

To assemble the cottage cheese version, divide the cottage cheese between two of the sweet potato halves

Add the broken avocado, along with the cherry tomatoes and chives

Spoon the tuna mixture onto the two remaining potato halves and serve

Source: Jessica Sepel

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