These days it’s so easy to get inspiration from social media – I thought up this recipe one day while I was scrolling through endless photos of delicious, healthy food on Instagram. These kumara boats (called sweet potato outside of NZ) are so quick to assemble if you’ve already roasted your kumara, so they make for an exciting mid-week meal. This dish is packed full of superfoods: kumara contains beta-carotene which helps to slow the ageing process, and spinach is packed full of lutein which helps to retain vision.
Serves 2 (or 4 as a side)
- 2 large kumara/ sweet potatoes, washed – you could also use regular potatoes
- 2 x 95g cans of tuna in spring water/ olive oil, undrained
- ¼ cup hummus/ bean mash – I used homemade butterbean mash
- ½ cup spinach, wilted – I used 6 frozen spinach cubes
- ½-1 tsp chilli powder, or to taste
- Salt and pepper
- Drizzle of extra virgin olive oil
- To serve: sunflower seeds and red cabbage sauerkraut (optional)
- Preheat the oven to 200°C/ 390°F and prick the kumara with a fork. Bake for 45 minutes-1 hour until the flesh is soft and the skin is crispy. You can do this in advance.
- When they’re cool enough to handle, cut the kumara in half lengthways and gently scoop out their flesh, leaving a small border around the edge so that the ‘boats’ remain intact.
- Place the flesh into a bowl and combine with the tuna, hummus/ bean mash, wilted spinach, chilli powder, salt and pepper, and extra virgin olive oil. Mix everything together well. The mixture should be quite moist so you may need to add a bit more hummus or olive oil.
- Spoon the mixture back into the kumara ‘boats’ and then return them to the oven to heat through, or serve as is with sauerkraut and sunflower seeds, if desired.