Sweet Potato with Tuna Salad & Avocado
with lentil-carrot salad, Turkish bread & fresh herbs- Vis
- Melk (inclusief lactose)
- Tarwe
- Sesamzaad
- Gluten
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Macadamianoten
- Amandelnoten
- Paranoten
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
- Melk (inclusief lactose)
- Ei
- Soja
Did you know that avocados ripen faster if you keep them next to a banana in your fruit bowl? To speed things up, store them together in a closed paper bag.
Ingredients
1 can
Tuna packed in water
(Contains: Vis)
150 g
Diced sweet potato
½ piece
Red onion
½ piece
Carrot
½ pack
Lentils
(Contains: Gluten, May contain traces of allergens)
½ piece
Avocado
½ piece
Apple
5 g
Fresh chives, dill & flat leaf parsley
¼ piece
Lemon
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
10 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
10 g
Sunflower seeds
(Contains: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten, May contain traces of allergens)
½ piece
Mini Turkish bread
(Contains: Melk (inclusief lactose), Ei, Soja, Noten, May contain traces of allergens, Tarwe, Sesamzaad)
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Heat a clean frying pan over high heat. Toast both types of seeds until lightly browned, then remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Fry the sweet potato for 10 - 12 minutes, seasoning to taste with salt and pepper.
- Core and dice the apple.
- Finely chop the onion (see Tip).
- Drain the tuna.
- In a bowl, combine the tuna with some mayonnaise as preferred, along with half each of the onion and apple. Season to taste with salt and pepper.
- Transfer the Turkish bread to a parchment-lined baking sheet and heat in the oven for 6 minutes.
Tip: if you don't like raw onion, add it to the sweet potato instead.
- Quarter the lemon and chop the fresh herbs. Drain the lentils.
- Use a peeler or cheese slicer to shave the carrot into thin ribbons.
- In a bowl, combine the extra virgin olive oil with the juice of a quarter lemon per person. Season to taste with salt and pepper.
- Add the lentils, the carrot, half of the fresh herbs and the rest of the onion and apple. Toss well to combine.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Serve the sweet potato on deep plates with everything else alongside.
- Drizzle with the yogurt, then garnish with the toasted seeds and the rest of the fresh herbs. Serve any remaining lemon wedges alongside.
