Recipe description
September 27, 2026
High-Protein High-Fiber Tuna Chickpea Stuffed Sweet Potato
A fiber-rich, protein-packed meal with chickpeas, tuna, and comforting sweet potato.
High Fiber
High Protein
87%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from sweet potato, chickpeas, onion, and parsley.
- Combines plant diversity with protein-rich tuna and healthy olive oil.
- Balanced with protein, complex carbohydrates, and fiber for a satisfying meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Sweet potato
2
piece
Tuna, in water
1
can
Chickpea
0.5
cup
Onion, red
0.5
piece
Lemon juice
1
tablespoon
Oil, olive
1
tablespoon
Parsley
2
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F). Wash the sweet potatoes, prick them with a fork, and bake for 40–45 minutes until tender.
2
Drain and rinse the chickpeas. In a bowl, combine the chickpeas, drained tuna, finely chopped red onion, lemon juice, olive oil, chopped parsley, salt, and black pepper.
3
Mix gently until everything is evenly combined, breaking up large chunks of tuna with a fork.
4
Once the sweet potatoes are cooked, slice each one open lengthwise and fluff the inside lightly with a fork.
5
Spoon the tuna and chickpea filling generously into each sweet potato.
6
Finish with an extra drizzle of olive oil and a sprinkle of parsley, then serve warm.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
24 g
Protein
57 g
Carbohydrates
12 g
Fiber
9 g
Sugar
10 g
Fat
2 g
Saturated fat
2.4 g
Salt
FAQ
How long does it take to bake the sweet potatoes?
Bake them at 200°C (400°F) for 40–45 minutes, or until they are tender when pierced with a fork.
Can I use canned chickpeas for this recipe?
Yes. Drain and rinse canned chickpeas before adding them to the filling.
What type of tuna works best?
Tuna packed in water works well. Drain it thoroughly before mixing it with the other ingredients.
Can I replace the tuna?
You can use cooked salmon, shredded chicken, or extra chickpeas, although the flavor and protein content will change.
Can I prepare the filling ahead of time?
Yes. Prepare the filling up to one day ahead and store it covered in the refrigerator.
How long do leftovers keep?
Store the cooked sweet potatoes and filling separately in airtight containers in the refrigerator and use within 2 days.
How should I reheat the stuffed sweet potatoes?
Reheat them in an oven at 180°C (350°F) until hot throughout. Add the filling after reheating if you prefer a fresher texture.
Is this recipe gluten-free?
The listed ingredients are naturally gluten-free, but check the labels on canned tuna and other packaged ingredients if cross-contact matters to you.
How can I tell when a sweet potato is fully cooked?
It is ready when a fork slides easily into the thickest part and the skin feels soft.
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