Stuffed Kumara with Minted Pea Purée

Stuffed Kumara

Stuffed Kumara

I fed this to a non-FODMAPer one night and got seriously good feedback so I thought I had to share the recipe with you! It looks really impressive but is so simple to make. If nothing else, you have to try the pea purée – it’s insanely good!

Serves 2-4

  • 2 large kumara (sweet potatoes), washed and scrubbed

Pea Purée:

  • 1 cup frozen peas, thawed
  • 1 Tbsp tahini
  • 1 Tbsp olive oil
  • The juice of ½ lemon or lime
  • A small handful of fresh mint leaves
  • Salt and pepper


  • 1 can of lentils, rinsed and drained well
  • ½ red or yellow capsicum, finely chopped
  • A large handful of spinach, wilted (I used frozen spinach)
  • 4 Tbsp fresh fennel, finely chopped
  • Bean sprouts, pumpkin seeds and chilli flakes, to serve
  1. Preheat the oven to 190°C/ 375°F.
  2. Wash the kumara and prick them a few times with a sharp knife. Place them onto a baking tray and bake for around 1 hour, or until soft in the middle and crisp on the outside. You can cover each kumara with tinfoil if you don’t want the outsides to darken slightly.
  3. While that kumara is cooking, prepare the pea purée. Boil the peas in a small pot for only about a minute. Drain and rinse under cold water to stop them cooking and losing their bright colour.
  4. Add the drained peas to a food processor with the tahini, olive oil, lemon or lime juice, mint leaves and salt and pepper. Blend to a purée, scraping the sides down a few times. Set aside.
  5. Next, prepare the fillings. Finely chop the fennel and capsicum into small cubes, then wilt the spinach. Rinse and drain the lentils and set aside. Feel free to use whatever cooked or raw vegetables you have available instead of just what I’ve suggested, but aim for a range of colours!
  6. Slice each kumara down the centre so that the 2 halves are just connected. Fill with the spinach, lentils, capsicum, fennel and a large dollop of the pea purée. Sprinkle over the bean sprouts, pumpkin seeds and chilli flakes, and serve immediately.




Note: if you don’t tolerate galacto-oligosaccharides very well, substitute the pea purée for the basil pesto from my blog (click here). Kumara are low FODMAP in ½ cup serves.

4 Replies to “Stuffed Kumara with Minted Pea Purée”

  1. Jocelyn mc Whannell says: Reply

    Must try . Thanks

  2. gross – what is the difference between green puree and green pea soup. sounds suspiciously similar….. 😉

    1. fkendall831 says: Reply

      Hey now this is a fancy purée that’s fresh and zingy not watery and bland haha

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