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Sweet potato tuna salad

Oh potato - you're so sweet for hugging my salad, but I'm going to take a stab at you anyway!

Sweet potato tuna salad

What a perfect post-workout salad! It's got all the greens you need, all the protein, the fiber, the good carbs, and the yummy refreshing taste of pomegranate seeds!

This salad is super simple. All you need to do is roast your sweet potato in the oven (you can do so iin advance to save time) at 180 degrees C for 45 minutes to 1 hour (wrapped in aluminum foil and sprinkled with olive oil, salt and pepper). Once that's done, you scoop the flesh, set aside or store in an airtight container in the fridge (for later) - and use the skin.

For the filling: chop up a handful of baby spinach, 1 spring onion, 1/2 red capsicum and add a small handful of pomegranate seeds.

For the tuna: remove any excess oil, add 1/2 lemon, sprinkle with salt and pepper to taste, and 1 tsp of honey mustard. Mix well with a fork and add it to the spinach mix. You may add some more lemon juice and balsamic vinegar - some salt and pepper to taste - to the salad.

And voila!

Happy lunch hour!

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