Baked Sweet Potato with Smoked Salmon and Avocado

Name: Baked Sweet Potato with Smoked Salmon and Avocado
Total time: 53 min
Yield: 1 serving
Ingredients: 1 sweet potato, about 5 inches long (130 g); 1 dash salt (0.4 g); 1/2 avocado (68 g); 4.5 oz, boneless smoked salmon (127.58 g); 1/2 cup broccoli sprouts (10 g)

A baked sweet potato topped with creamy avocado, smoked salmon, and crisp broccoli sprouts for an easy protein-first dinner.

53 minServes 1dinner high-protein meal-prep

398

Calories

28g

Protein

35g

Carbs

17g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 1

Cook

Method

1
Pierce the sweet potato several times with a fork. Set it on a baking tray and bake at 425°F for 40 to 50 minutes; this step can be done ahead.
2
Split the cooked potato and loosen the flesh lightly with a fork.
3
Finish with the salt, avocado, smoked salmon, and broccoli sprouts.

Renee's note

“Bake the sweet potato ahead for a busy night, then warm it just enough to mash the center without drying it out. Refrigerate within 2 hours, keep at 40°F (4°C) or below, and use refrigerated leftovers within 3 to 4 days.”

Renee's tweak

For meal prep, pack the avocado, smoked salmon, and sprouts separately and assemble after reheating the potato so everything stays fresh.

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