Meal Prep Series: Loaded Kūmara with Spicy Mince & Salad

Tex-Mex loaded kūmara with beef mince, corn and capsicum, served with spinach and tomato salad.

This one’s a total meal prep flex. Roasted kūmara stuffed with smoky Tex Mex beef, plus a fresh spinach and tomato salad on the side? Yes please. It’s high in protein, naturally gluten free, and nails both simple dinner ideas and lunchbox ideas. A balanced, satisfying meal that keeps well and tastes just as good reheated the next day.

Ingredients

Serves: 4
Prep: 10 mins, Cook: 45 mins
Total Time: 55 mins

  • 4 large kūmara (sweet potatoes)
  • 400g beef mince
  • 2 tbsp Blazing Tex-Mex Rub
  • 1 medium onion, finely chopped
  • 1 green capsicum, diced
  • 2 tbsp tomato paste
  • ½ cup corn kernels
  • Baby spinach leaves (for salad)
  • 2 medium tomatoes, diced (for salad)

Method

  1. Preheat oven to 200°C. Prick kūmara with a fork, place on a tray, and roast for 40–50 minutes until tender. (You can do this in advance and store them in the fridge.)
  2. Heat a pan over medium heat. Sauté onion until soft. Add beef mince and Tex Mex seasoning, cooking until browned.
  3. Stir in capsicum, tomato paste, and corn. Simmer for 5–7 minutes. Let cool slightly if meal prepping.
  4. Reheat kūmara if needed, slice open, and gently mash the centre. Spoon in the beef mixture.
  5. Combine spinach and diced tomato. Add dressing just before serving.
  6. Eat straight away or pack into containers for grab-and-go lunches and dinners.

Tips

  • Vegetarian? Use plant-based mince instead of beef.
  • Add a squeeze of lime or a spoon of sour cream if you're feeling fancy.
  • Store the kūmara and filling separately if prepping ahead — they reheat beautifully.
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