Sweet potato & black bean chilli with zesty quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 sweet potatoespeeled and cut into 1 in cubes
- 1 onionchopped
- 2 fat garlic clovescrushed
- 1 red chilliseeds removed if you don't like it too hot, and finely chopped
- small bunch corianderstalks finely chopped, leaves roughly chopped (keep them separate)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp chipotle paste(ensure you use a gluten-free variety)
- 1 heaped tsp vegan-friendly yeastextract
- 2 x 400g cans chopped tomato
- 400g can black bean
- 140g quinoacooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
- zest and juice 1 lime
- 1 tbsp pumpkin seed
- 1 ripe avocadopeeled and cubed
Nutrition: per serving
- kcal551
- fat20g
- saturates3g
- carbs73g
- sugars18g
- fibre15g
- protein22g
- salt1.7g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
step 2
Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.
