Baked Kumara Steaks with Avocado & Corn Salsa

Name: Baked Kumara Steaks with Avocado & Corn Salsa
Prep time: PTM
Ingredients: 2 tbsp plant based Nuttelex; 1 medium kumara (sweet potato) cut lengthways into 1 cm slices; 1/4 tsp ground cumin; 1/4 tsp smoked paprika; flaky salt & ground black pepper; 1 corn cob; 1 avocado diced; 1 tomato diced; 1/2 red capsicum diced; 1/2 lime juiced; 1 tbsp olive oil; salt & pepper to taste; 1 generous handful chopped coriander leaves; 1/4 cup sour cream or coconut yoghurt; 1 tbsp coriander leaves for garnishing; 1/2 lime - use 2 wedges to serve; lined baking tray; pastry brush; juicer

March 8, 2023

This is a great go-to dish for a veg-filled, warm and crunchy lunch or light supper (serves 2).

It can also make a wonderfully healthy finger food option for entertaining - just choose mini sweet potatoes and multiply the salsa!

Ingredients

The Steaks

2 tbsp plant based Nuttelex

1 medium kumara (sweet potato) cut lengthways into 1 cm slices

1/4 tsp ground cumin

1/4 tsp smoked paprika

flaky salt & ground black pepper

Salsa

1 corn cob

1 avocado diced

1 tomato diced

1/2 red capsicum diced

1/2 lime juiced

1 tbsp olive oil

salt & pepper to taste

1 generous handful chopped coriander leaves

To Serve

1/4 cup sour cream or coconut yoghurt

1 tbsp coriander leaves for garnishing

1/2 lime - use 2 wedges to serve

Tools

lined baking tray

pastry brush

juicer

Directions

1Preheat oven to 160C fan or 180C conventional

2Place the kumara (sweet potato) slices on the lined tray and butter both sides with Nuttelex using a pastry brush. Sprinkle with cumin, paprika, salt and pepper seasoning and bake for 30 minutes turning halfway, until golden and tender.

To Make the Salsa

1Bring a saucepan with water to boil and add corn. Boil for 10 minutes or until tender. Remove from water. Let cool and then remove kernels from husk and set aside in a bowl.

2Add the rest of the salsa ingredients and seasonings to the bowl and gently fold through.

To serve

1To serve, divide kumara/sweet potato slices between plates and top with the salsa. Then sprinkle with the extra coriander and serve with a side dollop of sour cream or coconut yoghurt.

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