Herb-Flaked Tuna Stuffed Sweet Potato Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Flaked Tuna Stuffed Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Flaked Tuna Stuffed Sweet Potato Bowl

Savor a comforting bowl where a tender baked sweet potato meets a vibrant blend of herb-infused tuna, fresh spinach, and creamy Greek yogurt, accented with a hint of avocado for rich texture and a zesty lemon parsley finish. This dish is both satisfying and balanced, perfect for breakfast, lunch, or dinner.

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NUTRITION

382kcal
Protein
35.3g
Fat
12.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Canned Tuna in Water

1 cup Raw Spinach

2 tablespoons Greek Yogurt (Nonfat)

1/2 medium Avocado

2 tablespoons Fresh Parsley

1 teaspoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke several holes with a fork. Place it on a baking sheet and bake for about 45 minutes or until tender.

  • 2

    While the sweet potato is baking, drain the canned tuna and transfer it to a bowl. Flake it gently with a fork.

  • 3

    Add the Greek yogurt, chopped fresh parsley, lemon juice, salt, and pepper to the tuna. Mix until well combined, allowing the herbs and yogurt to infuse the tuna with flavor.

  • 4

    Prepare a bed of raw spinach in a bowl. Once the sweet potato is done and slightly cooled, slice it open lengthwise and fluff the inside with a fork.

  • 5

    Scoop the herb-flaked tuna mixture onto the sweet potato bed over the spinach. Add sliced half avocado on top for creaminess and extra flavor.

  • 6

    Finish with an extra drizzle of lemon juice or a sprinkle of parsley if desired, and serve immediately.

Herb-Flaked Tuna Stuffed Sweet Potato Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Flaked Tuna Stuffed Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Flaked Tuna Stuffed Sweet Potato Bowl

Savor a comforting bowl where a tender baked sweet potato meets a vibrant blend of herb-infused tuna, fresh spinach, and creamy Greek yogurt, accented with a hint of avocado for rich texture and a zesty lemon parsley finish. This dish is both satisfying and balanced, perfect for breakfast, lunch, or dinner.

NUTRITION

382kcal
Protein
35.3g
Fat
12.3g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Canned Tuna in Water

1 cup Raw Spinach

2 tablespoons Greek Yogurt (Nonfat)

1/2 medium Avocado

2 tablespoons Fresh Parsley

1 teaspoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke several holes with a fork. Place it on a baking sheet and bake for about 45 minutes or until tender.

  • 2

    While the sweet potato is baking, drain the canned tuna and transfer it to a bowl. Flake it gently with a fork.

  • 3

    Add the Greek yogurt, chopped fresh parsley, lemon juice, salt, and pepper to the tuna. Mix until well combined, allowing the herbs and yogurt to infuse the tuna with flavor.

  • 4

    Prepare a bed of raw spinach in a bowl. Once the sweet potato is done and slightly cooled, slice it open lengthwise and fluff the inside with a fork.

  • 5

    Scoop the herb-flaked tuna mixture onto the sweet potato bed over the spinach. Add sliced half avocado on top for creaminess and extra flavor.

  • 6

    Finish with an extra drizzle of lemon juice or a sprinkle of parsley if desired, and serve immediately.