Mexican-style kumara

Bursting with flavours, this healthy, colourful and quick to prepare Mexican-style kumara dish is a tasty idea for a delightful midweek dinner.

By Sarah Murphy
  • 20 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print


  • 2 small kumara, unpeeled
  • 2 teaspoon rice bran oil
  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
  • 1 teaspoon mexican chilli powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander
  • 200 gram lean chicken mince
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon tomato paste
  • 1/2 cup canned no-added-salt red kidney beans, rinsed, drained
  • 2 tablespoon water
  • 1/2 small red capsicum, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup loosely packed fresh coriander leaves
  • 1/2 small ripe avocado, mashed
  • 1 lime, cut into wedges


  • 1
    Preheat oven to 180°C.
  • 2
    Prick kumara lightly all over with a fork. Rub with half the oil. Place kumara on a small oven tray and bake for 40 minutes or until cooked through.
  • 3
    In a medium frying pan, heat remaining oil on medium. Cook garlic, onion, chilli powder, paprika and ground coriander for 3 minutes. Increase heat to high. Add mince and cook, stirring, for 5 minutes or until browned lightly. Stir in tomato, paste, beans and water. Simmer, uncovered, for 5 minutes or until thickened.
  • 4
    In a bowl, toss capsicum, onion and coriander. Cut kumara in half lengthways. Top evenly with mince mixture, avocado and capsicum mixture. Serve with lime wedges.