Sergio Perera

Baked Sweet Potato Chilli

Sergio Perera
PREP 10 MIN
COOK  45 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

300g sweet potatoes, orange peeled & cubed

12 tbs olive oil

12 tin of black beans (400g tin) drained & rinsed

12 tin of lentils (400g tin) drained & rinsed

12 cup (70g) frozen peas

12 tin of diced tomatoes (400g tin)

12 red onion chopped

12 green pepper deseeded & chopped

12 cup (125ml) vegetable stock

12 garlic clove crushed

1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste

salt & pepper, to taste

14 cup (62 12g) Greek yogurt (or dairy-free alternative) to serve

Methodbased on 4 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

Toss sweet potato with oil and bake for 15-20 minutes or until golden.

3

Transfer to a large bowl and mix with remaining ingredients, except yogurt.

4

Place mixture in an oven-proof dish, cover with foil and bake for 20 - 25 minutes. Adjust seasoning.

5

Divide between bowls and serve with yogurt.

Nutritional Informationper serving

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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