Stuffed Kumara
Stuffed Kumara Recipe
A tasty alternative to stuffed potatoes, Kumara is a nutritious option that has a lower impact on blood sugar levels than white potatoes. Topped with crispy chickpeas for added protein, serve this as a side or delicious lunch option.
Ingredients:
4 medium kumara1 can of chickpeas, drained and rinsed1 Tbsp olive oil1 tsp kosher salt1/2 tsp black pepper1/2 tsp cumin1 cup baby spinach, roughly chopped1 garlic clove, minced2 Tbsp tahiniFlaky sea salt for servingCrushed red pepper flakes for serving
Instructions:
1. Preheat the oven to 200 degrees C. Prick the kumara with a fork and roast for 45-55 minutes until tender.2. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins.3. In a small bowl, toss the chickpeas with 1/2 Tbsp of olive oil, 1/2 tsp kosher salt, 1/4 tsp each of black pepper and cumin.4. Spread the chickpeas on a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.5. While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.6. Once the kumara are roasted, let them cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. Top each of the sweet potato halves with the chickpeas and spinach.7. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.
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