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Mexican inspired loaded kumara

Serves 4-6
Prep time: 15 mins
Cooking time: 35 mins

Sweet and tender baked kumara is the perfect vessel for any kind of topping, and this Mexican-inspired recipe is packed with flavour and texture. Ready in under an hour, this affordable vegetarian recipe is a great go-to. 

  • Kumara
  • Vegetarian



  • 2 large orange kumara, cut in half lengthways 
  • Olive oil 
  • ½ brown onion, finely diced 
  • 2 cloves garlic 
  • 100g tomatoes, diced 
  • 1 tsp ground cumin 
  • 1 tsp paprika 
  • ½ tsp dried oregano
  • ½ tsp ground coriander 
  • 1x 425g tin chilli beans 
  • 1 cup guacamole**, to serve 
  • Sour cream, grated cheddar and coriander to garnish 

  1. Preheat your oven to 180 degrees celsius fan bake. Lay the kumara halves face down on a lined baking tray, then drizzle with olive oil and season with salt and pepper. Place into the oven and bake for 30-35 minutes or until tender when tested with a knife. 
  2. Place a saucepan over a medium heat with a drizzle of olive oil. Add the onion and garlic to the pot, and cook while stirring for 2-3 minutes or until the onion begins to soften. 
  3. Add the cherry tomatoes, cumin, paprika, oregano and coriander to the onion mixture, and cook for a further few minutes until the tomatoes begin to break down. 
  4. Once softened, add the chilli beans and simmer for 5-10 minutes or until reduced slightly; stirring occasionally. Season to taste with salt and pepper. 
  5. To assemble the loaded kumara, lay one kumara halve skin side down on a plate. Cut a cross through the flesh, and squeeze the outer sides of the kumara lightly with your fingertips to create a dip. 
  6. Top the kumara with bean mixture, followed by guacamole, sour cream, grated cheese and fresh coriander to serve. Serve and enjoy immediately.