SWEET POTATO & BLACK BEAN CHILLI WITH ZESTY QUINOA

Sweet potato & black bean chilli with zesty quinoa image

Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy

Provided by Good Food team

Time 1h10m

Number Of Ingredients 17

Ingredients

1 tbsp rapeseed oil
2 sweet potatoes , peeled and cut into 1 in cubes
1 onion , chopped
2 fat garlic cloves crushed
1 red chilli , seeds removed if you don't like it too hot, and finely chopped
small bunch coriander , stalks 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 yeast extract
2 x 400g cans chopped tomato
400g can black bean
140g quinoa , cooked 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 avocado , peeled and cubed

Steps:

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.
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.

Nutrition Facts : Calories 551 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium