Stuffed Kumara

These Stuffed Kumara are a deliciously simple, quick and affordable mid-dinner idea that your family will love! Nourishing, super tasty, and one you'll go back to time and time again! Plus, they're packed with the goodness of chickpeas, veges and, of course, kumara.

Course Main Course

Keyword be good organics, cruelty free, dairy free, dinner, easy, egg free, gluten free, nut free, quick, recipe, refined sugar free, Stuffed, vegan, vegetarian, wheat free

Prep Time 15

Cook Time 1 10

Servings people (or 4 if you're particularly hungry)

Calories 222kcal

Author Buffy Ellen Gill

Ingredients

4 large kumara sweet potato (~1.6kg)
2 tbsp virgin coconut oil
2 leeks finely sliced*
4 cloves garlic crushed
large handful cavolo nero dinosaur kale, finely sliced*
1 c raw cashews soaked 2 hours, rinsed and drained
1 c filtered water
4 tbsp nutritional yeast
1/4 c chickpea (besan) flour
1 tsp himalayan pink salt
1 chilli chopped**
pumpkin & sesame seeds to sprinkle

Instructions

Slice kumara in half and place cut side down in a tray drizzled with 1 tbsp of your coconut oil. Bake on fan bake at 150°C for 1 hour then let cool. To save time during the week I like to do this the day before (or on a Sunday).
Saute leek in the remaining coconut oil for 5 minutes. Then add garlic and cavolo nero for another few minutes until cavolo is slightly wilted.
Carefully scoop kumara flesh into the pan, leaving a 1/2cm edge in each kumara so they hold their shape.
Blend cashews, water, nutritional yeast, chickpea flour, salt and chilli in a blender to form a super smooth cream, then add to pan, mixing to combine everything together to a nice sticky mix.
Scoop mixture back into the kumara cases pressing down firmly, sprinkle with pumpkin and sesame seeds, then bake at 180°C for 10 minutes or until the seeds are golden and crunchy on top.
Serve with avocado and your favourite relish, cashew aioli or with a dollop of pesto. These are great the next day for lunch too (actually not just great. Amazing!).

Notes

Make it nut-free: use watermelon seeds instead of cashews.
These kumara are super versatile, so if you don't have leek and cavolo nero try regular brown onion and any other green vegetable you have on hand. See above for more substitution ideas too!
In place of fresh chilli, you could also use chilli flakes.
To minimise prep time, bake the kumara the day before or on the weekend in advance and keep in fridge until ready.
You can use red, gold or orange kumara (but red are my favourite for these).
These kumara can be kept in fridge for 5 days or in the freezer for several months – to defrost simply bring them out in the morning and put them on the bench to defrost then heat in the oven that night for 10 mins at 180.
You can quick soak your cashews in hot water for 30 mins if you forget to the night before!

Nutrition