Maple Roasted Kumara Salad with Pepita Sweetcorn Salsa & Creamy Black Beans

Maple Roasted Kumara Salad with Pepita Sweetcorn Salsa & Creamy Black Beans

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, March 29, 2020.
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Ingredients

Kumara

  • 800g orange kumara, diced 3cm
  • 1 Tbsp maple syrup

Salsa

  • 2 cups frozen corn
  • 1/2 red onion, finely diced
  • 1 pack spicy pepitas
  • 1 bunch coriander, chopped

Beans

  • 2 cans black beans, drained & rinsed
  • 3/4 cup water
  • 1 Tbsp smokin’ Mexican rub
  • 2 Tbsp vegan sour cream

Chipotle Sour Cream

  • Remaining vegan sour cream
  • 1/2-1 pack chipotle sauce

To Serve

  • 3/4 pack baby spinach

Steps

  1. Preheat oven to 210°C. Prep & cook kumara. Toss kumara on a lined oven tray with maple syrup, 1 tsp salt and a drizzle of oil. Roast for 25-30 minutes, until golden and tender.
  2. Meanwhile, prep salsa. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook corn with a pinch of salt for 3-4 minutes, until tender. Transfer to a bowl and add the remaining salsa ingredients. Toss together with a drizzle of olive oil and vinegar. Season to taste.
  3. Prep & cook beans. Place black beans, water measure and smokin’ Mexican rub in a pot on medium-high heat and bring to a boil. Simmer for 5 minutes, until half of the liquid has evaporated. Remove from heat and mash, until smooth. Stir through first measure of vegan sour cream and season to taste.
  4. To finish. In a small bowl, combine remaining sour cream and chipotle sauce with a pinch of salt.
  5. Serve beans topped with spinach, kumara, salsa and chipotle sour cream.

Nutritional Information

Energy 2710 kj
648 kcal
Protein 19.1g
Carbohydrate 92.2g
Fat 20.4g