Sweet potato chilli 4.5/5*

Updated at: Thu, 17 Aug 2023 13:42:06 GMT

Step 1

Preheat oven to 200°. Chop sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray, drizzle with oil then season with salt and pepper. Toss to coat, then spread out evenly in single layer. Now set to one side. Halve, peel and thinly slice onions. Peel and press garlic. Drain and rinse kidney beans.

Step 2

Roast the sweet potatoes on the top shelf of your own oven until golden, 25-30mins. Turn halfway through cooking. Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion and cool until softened, 5-6mins. Stir occasionally.

Step 3

Stir in the garlic and Mexican spice and cook for 1 min. Pour in tomato passata, water, veg stock and red split lentils. Season with salt and pepper, stir together, being to boil, reduce the heat to medium low and simmer until the lentils are tender, 20-25mins. Stir every few mins to stop the lentils from sticking to the bottom of the pan, add a splash of water if it dries out. Stir in the kidney beans half way through cooking.

Step 4

Meanwhile, zest and halve the lime. Trim and thinly slice the spring onions, set aside. Quarter the baby plum tomatoes. Chop avo into small 1cm chunks.

Step 5

Squeeze half the lime juice into a bowl and add the Olive oil. Season with salt and pepper and mix together. Add the tomatoes and avo and stir together. Set aside.

Step 6

Once cooked, stir in the BBQ sauce into the chilli mixture. Taste and add salt and pepper if you feel it needs it and a splash of water if it's a bit dry. Serve the sweet potato wedges with veggie chilli spooned over and the salsa and sprinkled on top followed by the spring onions and lime zest. Serve the remaining lime cut into wedges for squeezing over.

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