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.
Scroll down for video
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
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.
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:
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
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