
Stuffed Kumera with Chickpea croutons
Prep Time:
15 Minutes
Cook Time:
40 Minutes
Serves:
1-2 Servings
Level:
About the Recipe
Kumera ( here in NZ ) or Sweet potato are a tasty source of dietary fibre!
A good source of Vitamin C, Beta-carotene - a form of Vitamin A & source of Vitamin E. Plus loads more goodness.

Ingredients
1 Kumera per person
Crunchy chickpea croutons
1 can drained chickpeas - dried with a paper towel
1 TBS olive oil
1 tsp cumin
1 tsp paprika
1 tsp bone or vegetable broth powder (optional)
Salad
1/4 finely sliced red cabbage
Big bunch of mint & flat leaf parsley finely sliced
1 cup finely sliced spinach
1/2 cucumber diced
Peanut dressing
6 tablespoons peanut butter or any Nut butter
2 limes or lemon, juiced
2 tablespoon cider/rice wine vinegar or I used@cloverfermentstumeric tonic
2 tablespoon maple syrup
4 teaspoons sesame oil
Pinch of sea salt
Pinch of pepper
Recipe inspired by@deliciouslyella
Preparation
Preheat your oven to 180c Fanbake
Kumera
Grab a Kumera for each person ( I picked smallish ones )
Then wash them ( keep the skin on ) prick them all over with a fork and place them on an over tray.
Drizzle with olive oil, salt & pepper and bake for 40 mins at 180c until they are soft. Now time to prepare the croutons.
Croutons
Toss all ingredients together in a bowl then place on a baking tray and bake for approx 35-40 mins alongside the kumera until they are crunchy ish.
While your Kumera and chickpea croutons are baking prepare your salad:
Add all the ingredients to a bowl and toss.
Now prepare you dressing. Mix all the ingredients with a fork in a small bowl until all combined.
When your Kumera is ready - take them out of the oven and leave to cool for 5 minutes then transfer to a plate. Slice it longways down the middle with a knife and open it up. Mash it slightly with a fork to create a bed for your salad.
Then dress with a handful of salad, croutons and drizzle with the peanut dressing.
Now dive in & Enjoy 😄