Kūmara and beef nacho bowl with avocado cream
An easy nacho dinner that's high in protein and iron
Serves
4
Prep Time
10 mins
Cook Time
30 mins
Adults and kids alike love Mexican food and these kumara nacho bowls are a mouth-watering alternative to junky corn chip loaded options. Featuring lean beef mince, black beans, roast kūmara, and fresh salad this dish is both nutritious and delicious. Topped with a zesty avocado cream, this colourful bowl serves as a satisfying meal that is high in protein, iron, and full of flavour.
Print
ShareIngredients
400g Quality Mark beef mince
2 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
pinch salt and pepper
1 can black beans
drained½ cup cheese
grated
2 medium golden kumara
2 tsp olive oil
1 tsp garlic powder
1 tsp paprika
pinch salt and pepper
1 avocado
2 Tbsp Greek style yoghurt
2 Tbsp lemon juice
or lime juicepinch salt and pepper
4 handfuls iceberg lettuces
shredded½ red onion
diced1 cup cherry tomato
halved1 red chilli
thinly slicedhandful fresh coriander
Method
Preheat the oven to 200 ℃.
Peel and slice the kūmara into thin rounds, then place in a large bowl and use your hands to coat with olive oil and spices. Place in a single layer on a lined baking tray and bake for 20 minutes.
Meanwhile, heat a frying pan with olive oil and cook beef mince with the spices until browned. Mix in the black beans and set aside.
Remove the kūmara from the oven and spoon over the beef mixture. Sprinkle over grated cheese and return to the oven for 5 minutes.
In a bowl or food processor, combine the avocado, yoghurt, lemon juice, salt and pepper. Depending on your preferred consistency, use a fork for a rustic mash or blitz in a food processor for a smooth sauce.
To serve, fill the bowls with shredded lettuce, top with the kūmara nachos and garnish with red onion, tomato, chilli and coriander. Finally dollop the avocado cream over the top.
Nutrition Information per Serving (476g)
This nutrition analysis is based on 4 serves.
