Savour the rich and wholesome delight of our Oil-free Black Bean Stuffed Kumara, a culinary masterpiece that’s both satisfying and an explosion of flavours. The humble kumara, also known as sweet potato, is transformed into a savoury sensation when generously filled with a medley of seasoned black beans and a creamy white sauce. As you take your first bite, the contrast of the soft, caramelized kumara against the hearty, spiced black beans creates an amalgamation of tastes that dance on your palate. The natural sweetness of the kumara perfectly complements the robust and zesty flavours of the black beans, leaving you with a deeply fulfilling and appetizing experience.
Each forkful of this dish offers a harmonious blend of textures and tastes, making it an ideal choice for those seeking a deeply satisfying meal. Combining the tender kumara and the savoury, protein-rich black beans creates a healthy, fulling dish that the whole family can enjoy. Whether you’re a fan of plant-based delights or simply seeking a dish that’s both wholesome and bursting with taste, then this is it.
Embrace a dish that’s not only hearty but also a palate-pleasing experience. This dish embodies the essence of comfort food, elevating the familiar sweet potato to new heights by infusing it with a blend of spices and beans that will leave you feeling both satisfied and delighted. Whether for a casual dinner or a more festive occasion, this dish is a testament to the art of creating a filling meal that doesn’t compromise on flavour.
Black bean stuffed kumara
- 4 large Kumara (sweet potatoes)
- ½ cup
Deb Plowman's white sauce
- 1 tsp lime juice
- ½ tsp ground black pepper
- ½ med red onion diced
- ¼ cup red capsicum (bell pepper) diced
- ½ cup tinned corn drained
- ¼ tsp garlic powder
- ¼ tsp cumin powder
- ¼ tsp chilli powder
- ½ tsp smoked paprika
- 1 Tbsp nutritional yeast
- 1 cup cooked black beans drained and rinsed
- Preheat oven to 180℃ (400℉)
- Place the kumara on a baking tray lined with baking paper. Bake for 55 mins or until a fork can easily penetrate the flesh.
- Mix lime juice and black pepper with the white sauce.
- While the kumara is cooking add a small amount of water/vege stock to a pan and fry the onion and capsicum. Saute for 5 mins. Add the spices and stir for 3 mins. Finally add the black beans toss to combine and simmer for a further 5 mins.
- Once the kumara is cooked, leave to cool slightly then cut the kumara open and with a fork scrap the flesh to loosen.
- Evenly spread the black bean mix and white sauce over the top of the kumara.
- Top with coriander (cilantra) and serve.