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Veggie mince on kumara toast

Gluten free • Dairy free • Egg free • Nut free

Mince on toast reminds me of the winter months in my childhood. A warm, comforting classic meal. This AIP Paleo friendly version includes lots of vegetables mixed into the mince and is served on kumara toast to make it super healthy. It's quick to make, scrumptious and filling.

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You can use lamb or beef mince for this recipe, and if you are not on the AIP diet and looking for a vegetarian option, try it with lentils for a delicious mix.

Veggie mince on kumara toast

Time : 25 - 30 minutes

Servings : 2 people


• 250g lean mince (lamb or beef) • 1 tbsp olive oil

• 1/4 onion, diced

• 3 cloves garlic, crushed

• 2 tbsp fresh rosemary, diced

• 1 tsp salt

• 2 tbsp coconut aminos sauce

• 1.5 cups kale, massaged and finely chopped

• 1/2 cup red cabbage, sliced

• 1/4 courgette, grated

• 1/4 cup fresh herbs

• 1 tbsp nutritional yeast

• 2 x medium kumera (6 - 8 slices, approx 1 - 1.5 cm thick)

• 1 avocado, diced

• 6 - 8 broccolini stems

AIP Dressing :

2 tbsp avocado oil

3 tbsp natural coconut yoghurt

1 tsp white balsamic vinegar

1 tsp maple syrup


  1. Heat a little olive oil in a large pan over medium heat. Add mince and onion, breaking up the mince as it browns. Add garlic, rosemary, salt, coconut aminos and cook until the mince is almost cooked through. ( 12 - 15 minutes)

  2. While this is cooking make the kumara toast. Slice kumara long ways to roughly 1 - 1.5cm thick. Place kumara in the microwave and cook on high for 2 minutes.

  3. Transfer to the softened kumara to the toaster and cook for 10+ minutes until it is golden brown and cripsy on the outside, and cooked through soft on the inside. (Note, toasters vary so your cook time may be less or more, just keep cooking until it's perfect.)

  4. While the kumara toast is cooking, stir the kale, red cabbage and courgette through the mince. Cook for 5 minutes or until softened but crunchy.

  5. Make dressing and steam broccolini.

  6. Plate kumara toast topped with mince, fresh avocado, a pinch of salt, fresh herbs and dressing. Serve with a size of broccoli and sprinkle nutritional yeast over the plate.



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