Baked Sweet Potato Chilli
PREP 10 MIN•COOK 45 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
300g sweet potatoes, orange peeled & cubed
1⁄2 tbs olive oil
1⁄2 tin of black beans (400g tin) drained & rinsed
1⁄2 tin of lentils (400g tin) drained & rinsed
1⁄2 cup (70g) frozen peas
1⁄2 tin of diced tomatoes (400g tin)
1⁄2 red onion chopped
1⁄2 green pepper deseeded & chopped
1⁄2 cup (125ml) vegetable stock
1⁄2 garlic clove crushed
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste
salt & pepper, to taste
1⁄4 cup (62 1⁄2g) Greek yogurt (or dairy-free alternative) to serve
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Toss sweet potato with oil and bake for 15-20 minutes or until golden.
Transfer to a large bowl and mix with remaining ingredients, except yogurt.
Place mixture in an oven-proof dish, cover with foil and bake for 20 - 25 minutes. Adjust seasoning.
Divide between bowls and serve with yogurt.
Energy (kJ)
1704 kJ / 407 cals
Protein
19.1 g
Fat
9.8 g
Sat. Fat
3 g
Carbs
50.8 g
Sugar
18.2 g
Fiber
17.7 g
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