Sweet potato & black bean chilli with zesty quinoa

• rapeseed oil↗1 tbsp tbsp
• sweet potatoes↗2

  peeled and cut into 1 in cubes

• onion↗1

  chopped

• fat garlic cloves↗2

  crushed

• red chilli↗1

  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)

• ground coriander↗2 tsp tsp
• ground cumin↗2 tsp tsp
• smoked paprika↗2 tsp tsp
• chipotle paste↗2 tsp tsp

  (ensure you use a gluten-free variety)

• 1 heaped tsp vegan-friendly yeast tsp

  extract

• 2 x 400g cans chopped tomato
• can black bean↗400g g
• quinoa↗140g g

  cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)

• zest and juice 1 lime
• pumpkin seed↗1 tbsp
• ripe avocado↗1

  peeled and cubed

Step-by-step instructions

1. 1

   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.

2. 2

   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.