Loaded Mexican Kumara Wedges with Avocado Almond Sauce

Loaded Mexican Kumara Wedges with Avocado Almond Sauce

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 6, 2019.
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Ingredients

Wedges

  • 400g kumara, cut into wedges
  • 1 pack wedge spices

Chilli Beans

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 2 cloves garlic, minced
  • 2 Tbsp chipotle sauce
  • 1 pack chipotle spices
  • 1 can kidney beans, drained & rinsed
  • 1 can chopped tomatoes
  • 1/2 pack cheese, grated

To Serve

  • 1/2 telegraph cucumber, finely diced
  • 1 pack avocado almond sauce
  • 125g sour cream
  • 1/2 pack baby spinach
  • 1/2 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Cook kumara. Toss kumara with a drizzle of oil and wedge spices, season and place on a lined oven tray. Roast for about 20-25 minutes, until golden and tender.
  2. Prep & cook veggies. Heat a drizzle of oil in a fry-pan on high heat and cook onion for about 2 minutes, until tender and starting to brown. Reduce heat to medium and add carrot, 1/2 tsp salt, garlic, chipotle sauce and chipotle spices, cook a further 1-2 minutes, until fragrant. Prep cucumber and set aside.
  3. Finish chilli beans. Add kidney beans and canned tomatoes, bring to a simmer and cook for about 5 minutes, until thickened. Season to taste.
  4. Grill wedges. Once kumara has cooked, top with chilli beans and sprinkle with cheese. Switch oven to high grill, return tray to oven and grill for about 5 minutes, until cheese is melted and golden.
  5. Serve loaded wedges topped with avocado almond sauce, sour cream, cucumber and spinach. Sprinkle with coriander.

Nutritional Information

Energy 2314 kj
553 kcal
Protein 18.5g
Carbohydrate 64.0g
Fat 21.7g