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Recipe Tags:

Food

Recipe Instructions:

Ingredients
4 sweet potatoes
1 ripe avocado, stoned, peeled and mashed with a fork
1 red chilli, sliced into strips (optional)
For the salsa
2 x 160g tins tuna chunks in spring water, drained
1 red pepper, diced
15g fresh coriander, roughly chopped
2 limes, zested and juiced, plus 1 cut into wedges to serve (optional)
¼ red cabbage, finely shredded
400g tin mixed bean salad, drained
Method
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.
Mix the salsa ingredients in a large bowl, reserving a little of the coriander; season.
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.