Sweet potato & black bean chilli with zesty quinoa

4 of 5-a-day 600 kcal or less fibre folate iron mains over an hour vegan chilli vegan recipes vegetarian recipes vitamin c

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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

Method

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.