20/04/2026
from
A simple, nourishing lunch that’s easy to put together but full of flavour. Sardines are naturally rich in protein and omega-3 fats. Paired with sweet potatoes, capers and fresh herbs, this makes a balanced, satisfying meal that’s both practical and nutrient dense. If you want to make it quicker you can part bake the sweet potatoes and then finish them off in the oven or air-fryer when you want to eat them 🍠🐟
Lemon Sardine Sweet Jacket Potato
5.25 plant points 🌿 513 calories | 32 g protein | 47 g carbohydrates | 19 g fat
Ingredients
Serves 2
2 medium sweet potatoes
Olive oil, to drizzle
2 tins sardines in olive oil with lemon
2 tbsp capers, chopped
4 tbsp fresh chives, finely chopped
2 spring onions, finely sliced
Juice of 1 lemon
1–2 tsp olive oil (from the sardine tin)
Salt and black pepper
To serve
Cress
Pickled red onion
METHOD
1. Preheat the oven to 180°C. Pierce the sweet potatoes with a fork, drizzle with oil and sprinkle over salt and then bake for 45–50 mins until soft inside and caramelised on the outside.
2. In a bowl, add the sardines, greek yogurt, chives, spring onions, capers, lemon juice and a little of the olive oil from the tin to loosen the mixture and season with salt and black pepper.
3. Mash this together until fully combined.
4. Slice open the baked sweet potatoes and fluff the centres with a fork.
5. Spoon over the sardine mixture, then finish with some cress, pickled red onion and salt and black pepper.
mediterraneandiet
