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

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

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 29, 2020.
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Ingredients

Kumara

  • 400g kumara, diced 3cm
  • 1/2 Tbsp maple syrup

Salsa

  • 1 1/2 cups frozen corn
  • 1/4 red onion, finely diced
  • 1 pack spicy pepitas
  • 30g feta, crumbled
  • 1/2 bunch coriander, chopped

Beans

  • 1 can black beans, drained & rinsed
  • 1/2 cup water
  • 1/2 Tbsp smokin’ Mexican rub
  • 1 Tbsp yoghurt

Chipotle Yoghurt

  • 2 Tbsp yoghurt
  • 1/2-1 pack chipotle sauce

To Serve

  • 1/2 pack rocket

Steps

  1. Preheat oven to 200°C. Prep & cook kumara. Toss kumara on a lined oven tray with maple syrup, 1/2 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 along with remaining salsa ingredients. Toss 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 yoghurt and season to taste.
  4. Prep chipotle yoghurt. In a small bowl, combine second measure of yoghurt and chipotle sauce.
  5. Serve beans with rocket, kumara, salsa and chipotle yoghurt.

Nutritional Information

Energy 2528 kj
604 kcal
Protein 23.2g
Carbohydrate 93.6g
Fat 13.0g