If there are two foods I love most it’s probably Mexican food and sweet potatoes (if we’re taking chocolate out of the mix here and just talking meal-type foods). So why not put them together? This taco tuna salad was the product of what I call “scrounging” for meals at the end of the week. I scrape together what I have left in the fridge into some semblance of a healthy well-balanced meal and a lot of the time it surprises me.
By Thursday of last week I ran out of meals. It happens. Especially when a lot of the prepping gets done Saturday and then I eat my meals through the weekend. I’m also eating bigger portions recently so my food doesn’t spread as thin anymore.
I still had some sauteed peppers, some sweet potatoes, and of course canned tuna is always on hand for these kinds of emergencies. I didn’t want to make my usual tuna salad because I was bored of it. But I was craving Mexican because Justin made tacos for himself last week and I kept smelling his delicious taco meat. So I mixed up a can of tuna, a can of rotel (also commonly found in my pantry), some homemade taco seasoning and the bell peppers. Then I proceeded to stuff this mixture into a microwaved sweet potato and top it with avocado. It was much better than I expected tuna and sweet potatoes to taste together…especially with mexican seasoning. But it worked. Now I’m going to stuff more things into sweet potatoes for this week’s meals. (Stay tuned for barbecue stuffed sweet potatoes)
These make for a great post-workout meal because that’s when I take in the majority of my carbs for the day…or about half of them. The other half are well spread out. This carb timing strategy is tricky and takes a lot of planning ahead but it WORKED. I gained 3lbs in a month and while not all of it is muscle, I saw a lot of gains in my physical strength and more muscle definition so I’d highly recommend it if you’re an ectomorph like myself and struggle to put on muscle.