Roasted stuffed kumara

Current rating: 5 (1 ratings)
Serves 4
Prep 5
Cook 1 hr
Dress up simple roasted kumara with a rich tomato bean stew.

Looking for more budget-friendly meals? Our dietitians have created 5 vegetarian meals using just 10 ingredients, which will feed a family of four for dinner all week, for less than $50 - view the recipes here.

Description

Dress up simple roasted kumara with a rich tomato bean stew.

Looking for more budget-friendly meals? Our dietitians have created 5 vegetarian meals using just 10 ingredients, which will feed a family of four for dinner all week, for less than $50 - view the recipes here.
  • 4 medium kumara
  • 1 x 400g tin diced tomato
  • 1 x 400g tin cannellini beans, drained
  • 1 red onion, diced
  • 1 head broccoli, chopped
  • 2 tbsp grated parmesan cheese, optional
  • 1 1/2 tbsp olive oil
  • salt & pepper

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat the oven to 200°C. Line an oven tray with baking paper.
  2. Place kumara on prepared tray and prick all over with a fork. Drizzle with 1 tsp olive oil and use your hands to evenly coat the kumara. Sprinkle with a pinch of salt.
  3. Bake kumara approximately 1 hour, or until golden on the outside and very soft on the inside. Prepare tomato topping while kumara roasts.
  4. Place a large saucepan over medium heat, add onion and remaining olive oil. Cook onions 3 – 4 minutes until starting to soften. Add tomatoes, beans and broccoli to pan. Reduce heat and gently simmer 10-15 minutes until thickened. Season with salt and pepper.
  5. To serve, place kumara onto plates and split lengthwise. Spoon over tomato stew, and sprinkle with parmesan if using.

Tips

  • Replace broccoli with cauliflower, kale, or zucchini. Use any tinned beans you have in the pantry in place of cannellini.
  • Add a teaspoon dried Italian herbs, paprika, or cumin, to the tomato stew.

Tips

  • Replace broccoli with cauliflower, kale, or zucchini. Use any tinned beans you have in the pantry in place of cannellini.
  • Add a teaspoon dried Italian herbs, paprika, or cumin, to the tomato stew.