Baked sweet potatoes with tuna salsa

Upgrade baked sweet potatoes with a colourful zesty tuna salsa for an easy family dinner idea. Make a quick Mexican-inspired salsa with flaky fish, mixed beans and red pepper and season with lime and coriander before loading into baked sweet potatoes and topping with smashed avocado. This simple dinner recipe is not only healthy, but also entirely gluten- and dairy-free.

Prep time: 5 minutes

Cook time: 45 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the sweet potatoes a few times with a fork and bake for 45 mins or until tender.

2. Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season.

3. Split open the sweet potatoes, divide the salsa between them and dollop over the smashed avocado. Garnish with the remaining coriander, lime wedges and chilli (if using) to serve.

Ingredients

For the salsa

Shop ingredients

Ingredients

For the salsa

Shop ingredients Shop ingredients

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the sweet potatoes a few times with a fork and bake for 45 mins or until tender.

2. Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season.

3. Split open the sweet potatoes, divide the salsa between them and dollop over the smashed avocado. Garnish with the remaining coriander, lime wedges and chilli (if using) to serve.