- 3-4 sweet potatoes
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper (optional)
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 2 red peppers
- 2 sticks of celery
- 2 x 400g chopped tomatoes
- 2 tablespoons of tomato puree
- Juice of 1 lime
- 1 tablespoon of white wine vinegar
- 2 cans of pulses (kidney beans, pinto beans, chickpeas, cannellini beans etc etc )
- 400g wholegrain rice
- Hummus for topping
How To Make It
Step 1.First peel and cut 3-4 sweet potatoes into bite sized pieces. Sprinkle some olive oil on them and a shake of cumin and paprika then roast in the oven at 180 for 30 mins.
Step 2.Then dice an onion and cook on a low heat in a splash of olive oil. Add a teaspoon each of paprika and cumin (and cayenne pepper if you’re not cooking for little ones) and 2 cloves of crushed garlic.
Step 3.Dice 2 carrots, 2 red peppers and a few sticks of celery, add to the pan. Cook together for 5 minutes before pouring over 2 cans of tomatoes and two tablespoons of tomato puree.
Step 4.Add the juice of a lime and a tablespoon of white wine vinegar and cook for a further 10-15 minutes then stir in 2 cans of pulses, here I’ve gone for kidney and pinto beans but feel free to use any you want.
Step 5.Lastly stir in the cooked sweet potatoes and serve over wholegrain rice. I’m also topping my chilli with hummus which is a great way of getting in some extra nutrients, plus the creamy taste goes so well with the spice.
Serve & Enjoy
Bags of protein, fibre and other good stuff from the pulses and sweet potato plus good vitamins in the carrots, peppers and celery.