australian

Baked Sweet Potato with Tuna, Corn and Lime Yogurt

This baked dish pairs sweet potato with canned tuna in springwater, drained, corn kernels and Greek yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

84 g Carbohydrates

14 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

286g sweet potato 246 kcal
125g canned tuna in springwater, drained 145 kcal
80g corn kernels (fresh or frozen) 69 kcal
107g Greek yogurt (plain) 78 kcal
13g lime juice 4 kcal
18g spring onion, thinly sliced 7 kcal
7g coriander leaves, chopped 19 kcal
9g olive oil 80 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

sweet potato
Heat oven to 220 C. Prick sweet potato all over and bake 40-55 minutes until very tender.
Greek yogurt (plain)lime juicesaltblack pepper
Meanwhile, mix Greek yogurt with lime juice, a pinch of salt, and black pepper.
canned tuna in springwatercorn kernels (fresh or frozen)spring onion
Flake drained tuna into a bowl and toss with corn and spring onion.
sweet potatocanned tuna in springwater
Split the sweet potato open, fluff the inside with a fork, then spoon tuna mixture on top.
Greek yogurt (plain)lime juicecoriander leaves
Finish with lime yogurt and chopped coriander.