Prep time- 15 mins
Cook time- 30 mins
Total time- 45 mins
• 1 large kumara
• 2 tbsp coconut oil
• 1 garlic clove, minced
• 1 brown onion, diced
• 1 tsp cacao powder (optional if you don't have any)
• 1 tsp chilli powder
• 1 tsp cumin powder
• 400 grams beef mince
• 1 avocado
• 2 tomatoes, diced into small pieces
• ½ red onion, diced
• 2 tbsp extra virgin olive oil
• handful of fresh parsley, chopped finely
• handful of fresh coriander, chopped finely
• Juice of 1 lemon (or lime)
• salt and pepper to season
1. Pre heat oven to 200 degrees fan bake. Line an oven tray with baking paper.
2. Slice the kumara in thin pieces (as shown in image above), they will be the “nacho” part of the meal. Lay flat onto oven tray, bake for 20-30 minutes. Flip them over half way through cooking,
3. Melt the coconut oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until soft.
4. Add the cacao, chilli powder, cumin and salt.
5. Add the beef and cook until browned, then turn the heat down and pop the lid on.
6. Let the mixture simmer until the kumara is cooked. The longer you leave it, the more the flavours combine and the more amazing it is.
7. Remove skin and pip from avocado and mash into a bowl. Set aside.
8. Put tomatoes, onion, olive oil, parsley, coriander and lemon juice into a bowl. Season with salt and pepper.
9. When the kumara is cooked remove from oven and place on serving dish. Pile the cooked mince on top, smashed avocado and salsa. Enjoy!