Baked Kumara with Turmeric Tahini Herb Sauce & Avocado Smash


Recipe courtesy of the

Two Raw Sisters has a goal of changing peoples perceptions on plant-based food. Being strong believers in the power of food to heal and nourish not only ourselves, but the environment around us, the sisters are following the worlds largest growing food trend in their own unique way by providing a wide range of plant-based workshops with a focus on both raw and cooked food, as well as catering, sharing their invaluable knowledge to the rest of NZ. 

Serves 1

1 kumara

1 cup of seasonal vegetables (cherry tomatoes, broccoli, coriander, mushrooms, spinach, kale, bok choy, zucchini, asparagus), heated in a pan with olive oil/coconut oil, salt + pepper + pinch of chilli flakes. If using spinach, add at the last minute.

Avocado smash (1/2 avocado, salt + pepper)


  • 1/4 cup tahini
  • 1 thumb of fresh turmeric
  • 1 thumb of fresh ginger, grated
  • 1 clove garlic
  • 1 Tbsp tamari
  • 1 lemon, juiced
  • 2 Tbsp water
  • Pinch of salt
  • Handful herbs (parsley, coriander, basil, chives)  


Preheat oven to 180 degrees Celsius. Prick the kumara with a fork a few times then bake for one hour. If running short on time, put in the microwave until soft.

For the sauce, blend all ingredients until smooth, then place back in the fridge to thicken up.

When kumara is done, cut them open and stuff with avocado smash, cooked vegetables and drizzle over the turmeric sauce. Top with chilli flakes and extra herbs. 

*To make enough for lunch the next day, cook an extra kumara and vegetables.

Two Raw Sisters