MC - Pork chilli, avocado & sweet potato wedges

Few dishes are as comforting as chilli. Our Mindful Chef version uses free-range British pork mince, vitamin A-dense sweet potato wedges and fresh-cut coriander, so it’s healthy as well as tasty. Sliced avocado adds creaminess.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6

Step 2

Finely chop or crush the garlic. Finely dice the red onion.

Step 3

Heat a medium-sized pan with 1 tsp oil on a medium heat.

Step 4

Fry the garlic and onion for 5 mins, until softened.

Step 5

Meanwhile, leaving the skin on, slice the sweet potato into small wedges.

Step 6

In a bowl, toss the wedges with 1 tsp oil, half the smoked paprika and a pinch of sea salt.

Step 7

Spread the wedges out onto a baking tray and cook in the oven for 20 mins, turning halfway through.

Step 8

Add the pork mince to the pan with the onion; cook for 10 mins, until golden, breaking the mince up with a spatula.

Step 9

Add the chilli flakes (to taste), remaining smoked paprika and passata to the pork mince and cook for a further 10 mins, until the sauce has thickened.

Step 10

Season with sea salt and black pepper.

Step 11

Peel and destone the avocado, then thinly slice.

Step 12

Roughly chop the coriander leaves.

Step 13

Slice the lime into wedges.

Step 14

Spoon the pork chilli onto warm plates and sprinkle over the coriander.

Step 15

Serve alongside the sweet potato wedges and sliced avocado.

Step 16

Add a squeeze of lime juice (to taste).