Topped Baked Kumara


1 tablespoon olive oil

4 orange or golden kumara

Sea salt

1 tablespoon olive oil

1 x 400g can chick peas

1 colored capsicum

1 small red onion

1 large handful spinach leaves

250g Tatua Sour Cream

1 teaspoon smoked paprika

1 teaspoon celery salt

1 tablespoon pumpkin seeds

Salad greens to serve


  1. Rub the kumara with the oil and salt.
  2. Place kumara on a lined tray and bake at 180°C for 20-30 minutes or until tender.
  3. Meanwhile cut the vegetables into small bite-sized pieces.
  4. Heat the oil in a frying pan and sauté the chickpeas, capsicum and red onion for 3-4 minutes until soft.
  5. Add the spinach and let wilt.
  6. Remove from the heat and stir in the Sour Cream, smoked paprika and celery salt.
  7. Cut the roasted kumaras in half and score the inside flesh.
  8. Divide the creamy vegetables between the kumara halves.
  9. Sprinkle with grated cheese and pumpkin seeds.
  10. Bake for a further 10-15 minutes until golden and bubbling.
  11. Serve with side salad and cracked pepper of extra pumpkin seeds.
More Recipes