These stuffed kumara are everything that you might imagine on first glance—fresh, hearty and delicious! They are perfect for lunch or dinner to fuel the body with protein, carbs, good fat and tons of nutrients. I love trying different plant based meals and new ways to eat vegetables, and these are always a winner with the family.
Kumara, otherwise known as sweet potato is naturally loaded with vitamin A, fibre, potassium, B-vitamins, and powerful antioxidants. Load them up with a nice source of protein (in this case, chickpeas) and your favourite flavourings, and you are good to go!
2 large kumara (sweet potato)
1x 400 gram can of chickpeas, drained & rinsed
1 avocado, pip removed
1/2 cup greek yogurt or coconut yogurt (to make this meal vegan)
small bunch coriander, stems removed
3 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
salt + pepper
Pre heat the oven to 200 degrees fan bake. Slice each kumara in half lengthwise, and puncture holes into them with a fork, place onto a baking dish (cut side up). place in the oven.
Toss rinsed and drained chickpeas with olive oil, paprika and cumin and place onto a baking dish. Place in the oven.
While the kumara and chickpeas are cooking, cut the tomato and avocado into small pieces and place into a bowl along with the coriander.
Once the kumara are tender and the chickpeas are golden brown, remove from oven.
Using a fork, scoop a small amount of flesh out of the kumara.
Combine the chickpeas, tomato, avocado and coriander.
Spoon this mixture into the kumara, top with yogurt and salt + pepper. These are best served warm.