High-Protein Tuna Salad with Sweet Potato

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

High-Protein Tuna Salad with Sweet Potato

YOUR SOLIN GENERATED RECIPE

High-Protein Tuna Salad with Sweet Potato

Roasted sweet potato topped with a flaked tuna salad made with Greek yogurt and crunchy carrots, served over fresh spinach with a bright, zesty lemon finish.

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NUTRITION

405kcal
Protein
46.9g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Canned Tuna

1/4 cup Non-fat Greek Yogurt

1 medium Sweet Potato

1/2 tbsp Olive Oil

1/2 cup Shredded Carrots

1 cup Fresh Spinach

1 stalk Celery

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PREPARATION

  • 1

    Preheat your oven to 400°F and roast the sweet potato until the center is soft and the skin is slightly crisp.

  • 2

    In a medium bowl, combine the drained tuna with non-fat Greek yogurt and a teaspoon of Dijon mustard for a creamy base.

  • 3

    Fold in the finely diced celery and shredded carrots to add a refreshing crunch to the salad.

  • 4

    Drizzle in the olive oil and season with a pinch of sea salt and cracked black pepper to enhance the flavors.

  • 5

    Split the roasted sweet potato down the middle and fluff the inside with a fork before piling the tuna salad on top.

  • 6

    Serve the stuffed sweet potato over a bed of fresh baby spinach for a complete, clean-eating meal.

High-Protein Tuna Salad with Sweet Potato

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

High-Protein Tuna Salad with Sweet Potato

YOUR SOLIN GENERATED RECIPE

High-Protein Tuna Salad with Sweet Potato

Roasted sweet potato topped with a flaked tuna salad made with Greek yogurt and crunchy carrots, served over fresh spinach with a bright, zesty lemon finish.

NUTRITION

405kcal
Protein
46.9g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Canned Tuna

1/4 cup Non-fat Greek Yogurt

1 medium Sweet Potato

1/2 tbsp Olive Oil

1/2 cup Shredded Carrots

1 cup Fresh Spinach

1 stalk Celery

PREPARATION

  • 1

    Preheat your oven to 400°F and roast the sweet potato until the center is soft and the skin is slightly crisp.

  • 2

    In a medium bowl, combine the drained tuna with non-fat Greek yogurt and a teaspoon of Dijon mustard for a creamy base.

  • 3

    Fold in the finely diced celery and shredded carrots to add a refreshing crunch to the salad.

  • 4

    Drizzle in the olive oil and season with a pinch of sea salt and cracked black pepper to enhance the flavors.

  • 5

    Split the roasted sweet potato down the middle and fluff the inside with a fork before piling the tuna salad on top.

  • 6

    Serve the stuffed sweet potato over a bed of fresh baby spinach for a complete, clean-eating meal.