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Sweet Potato Chilli with Avocado Salad (Vegan)

Quick and easy sweet potato chilli served with a simple avocado salad and wholesome brown rice. Accidentally vegan, intentionally delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 557 kcal
Course: Main Course
Cuisine: Fusion , American , British

Ingredients

Brown Rice:
  • 200 g easy cook brown rice (I used Tesco - see Note 1)
  • 500 ml boiling water
  • 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 chilli flakes or to taste
  • 2 teaspoons mild chilli powder or to taste
  • 350 ml passata I use Cirio Passata Rustica
  • salt and pepper to taste
  • 400 g tin pinto beans
  • ½ lime plus extra for wedges to serve
  • 2 tablespoons fresh coriander (cilantro) plus extra for garnish
Avocado Salad:
  • 1 avocado peeled and finely diced
  • 10 cherry tomatoes finely diced
  • 1 spring onion finely sliced
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • A few leaves of fresh coriander (cilantro)

Instructions

Brown Rice:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. Drizzle over the olive oil and sprinkle over some salt and pepper, then give it all a little stir.
  3. 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

Calories 557kcal (28%) Carbohydrates 107g (36%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 716mg (30%) Potassium 1642mg (47%) 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

% 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.