Loaded Kumara Wedges with Chipotle Beef

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges and grate cheese.
2. Toss kumara on prepared tray with a drizzle of oil and season. Roast for about 15 minutes, top with cheese and roast a further 4-5 minutes, until tender and crunchy.
3. While kumara is roasting, finely dice onion and grate carrot. Heat a drizzle of oil in a medium fry-pan on high heat and cook beef for 4-5 minutes, until browned. Add onion, carrot and salt and cook a further 1-2 minutes until softened.
4. Reduce heat to medium, add chipotle sauce, tomato sauce and Mexican spices and cook until fragrant, about 2 minutes. Add canned tomatoes and simmer for 5-6 minutes, until thickened. Stir through Worcestershire sauce and season to taste.
5. While beef cooks, dice tomato 2cm; roughly chop spinach; thinly slice red onion; grate carrot. Toss in a large bowl with Mexican dressing and season to taste.
6. To serve, pile kumara wedges into bowls and load with chipotle beef and sour cream. Serve salad on the side.