Loaded Baked Kumara with Spiced Chickpeas, Tahini & Corn Salsa

Loaded Baked Kumara with Spiced Chickpeas, Tahini & Corn Salsa

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 1, 2020.
Order Now
Order Now

Ingredients

Kumara

  • 400g kumara, halved lengthways

Chickpeas

  • 1 can chickpeas, drained & rinsed
  • 1 pack chickpea marinade

Salsa

  • 150g corn
  • 1 pack walnuts
  • 1 pack salsa spices
  • 1 Lebanese cucumber, thinly sliced
  • 1 punnet cherry tomatoes, halved

To Serve

  • 1 pack tahini maple drizzle
  • 1/2 pack yoghurt
  • 30g feta, crumbled
  • 1 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Prep & cook kumara. Toss kumara on a lined oven tray with a drizzle of oil. Season, place cut-side down and roast on lower oven rack for 30-35 minutes, until tender and golden.
  2. Prep & cook chickpeas. Toss chickpeas on a lined oven tray with chickpea marinade. Season and roast on rack above kumara for about 20 minutes, until golden and crispy.
  3. Prep salsa & garnishes. Heat a drizzle of oil in a fry-pan on medium heat. Cook corn, walnuts and salsa spices with a pinch of salt for 3-4 minutes, until corn is tender and walnuts are toasted. Transfer corn and walnuts to a bowl and add remaining salsa ingredients. Toss together with a drizzle of olive oil and vinegar. Season to taste. Set feta and coriander aside to serve.
  4. Serve kumara topped with chickpeas, salsa, tahini maple drizzle, yoghurt, feta and coriander.

Nutritional Information

Energy 2714 kj
649 kcal
Protein 18.7g
Carbohydrate 66.5g
Fat 32.2g