Sweet Potato Chilli with Avocado Salad (Vegan)
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
557 kcal
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Course
Main Course
Sweet Potato Chilli with Avocado Salad (Vegan)
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Quick and easy sweet potato chilli served with a simple avocado salad and wholesome brown rice. Accidentally vegan, intentionally delicious!
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Ingredients
Brown Rice:
- 200 g brown rice I used Tesco - see Note 1, easy cook
- 500 ml water boiling
- ½ teaspoon salt
Sweet Potato Chilli:
- 750 g sweet potato peeled and chopped into 1cm / ¾inch cubes
- 1 tablespoon olive oil
- 1 onion sliced
- 2 cloves garlic crushed or grated
- ½ teaspoon chili flakes or to taste
- 2 teaspoons chilli powder or to taste, mild
- 350 ml passata I use Cirio Passata Rustica
- salt to taste
- black pepper to taste
- 400 g pinto beans tin/canned
- ½ lime plus extra for wedges to serve
- 2 tablespoons cilantro plus extra for garnish, fresh
Avocado Salad:
- 1 avocado peeled and finely diced
- 10 cherry tomato finely diced
- 1 spring onion finely sliced
- lime juice of 1
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- Coriander fresh leaves, cilantro
Instructions
Brown Rice:
- Put the brown rice, boiling water and salt in a medium pan and bring back to the boil over a high heat. Turn the heat down low, put a lid on and cook for 20 minutes. Then turn off and leave for 5 minutes, by which time all the water should have been absorbed and the rice should be cooked, but should still have a bit of bite to it. (See Note 1.)
Sweet Potato Chilli:
- Put the cubes of sweet potato in a medium pan and cover with boiling water. Cook for 8 minutes on a medium heat, then drain.
- Drizzle the olive oil in a wide, deep saucepan and add the onions. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until the onions are softened but not brown. Add the garlic, chilli flakes and chilli powder and cook for one more minute, then add the drained sweet potato, passata, pinto beans and the juice of half a lime plus a little salt and pepper. Bring to the boil and then turn down low and cook uncovered for 10 minutes, stirring occasionally.
- After 10 minutes add the chopped coriander and stir. Turn off the heat. Serve with lime wedges and scattered with some more coriander.
Avocado Salad:
- While the chilli is cooking, make the avocado salad. First put the avocado into a serving bowl, then add the tomatoes, spring onions and lime juice.
- Drizzle over the olive oil and sprinkle over some salt and pepper, then give it all a little stir.
- Garnish with a coriander and serve with the chilli and rice.
Notes
- I have used Easy Cook Brown Rice, which is what most British supermarkets sell as 'Brown Rice' (it looks like uncooked rice) and usually takes 20-25 minutes to cook. If you buy your brown rice from a health food shop, or from another country, you may find it takes 40 minutes or more to cook. Please check pack instructions and adapt this recipe accordingly.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only. (Please note, nutrition information is for the entire recipe, including the brown rice. If you choose to omit the brown rice, the calorie count is 376kcal.)
Nutrition Information
Show Details
Calories
557kcal
(28%)
Carbohydrates
107g
(36%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
716mg
(30%)
Potassium
1642mg
(35%)
Fiber
15g
(60%)
Sugar
16g
(32%)
Vitamin A
27686IU
(554%)
Vitamin C
35mg
(39%)
Calcium
161mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 107g | 36% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 716mg | 30% |
| Potassium | 1642mg | 35% |
| Fiber | 15g | 60% |
| Sugar | 16g | 32% |
| Vitamin A | 27686IU | 554% |
| Vitamin C | 35mg | 39% |
| Calcium | 161mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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