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Sweet potato and black bean chilli bowls with cherry tomato salsa recipe

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Packed full of veg, these black bean and sweet potato chilli bowls are the perfect winter warmer. Spiced with cumin and served with a zingy tomato salsa, this dish is full of flavour and low on effort. See method

Serves 6
20 mins to prepare and 40 mins to cook
305 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

500g sweet potatoes (roughly 3), peeled and chopped into 2-3 cm pieces
1½ tbsp olive oil
3 tsp smoked paprika
1 onion, peeled and finely chopped
1 red pepper, deseeded and roughly chopped
2 garlic cloves, crushed
1 tsp mild chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tbsp tomato purée
2 x 400g tins chopped tomatoes
2 x 400g tins black beans, drained and rinsed

For the salsa

½ a red onion, peeled and finely chopped
the juice of 1 lime
200g cherry tomatoes, quartered
½ a red chilli, finely chopped
10g coriander, roughly chopped

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1280kj
305kcal 15%
Fat
6g 8%
Saturates
1g 5%
Sugars
15g 16%
Salt
0.4g 6%

of the reference intake
Carbohydrate 44.2g Protein 12.3g Fibre 14.3g

Method

1. Preheat the oven to 180°c / gas 4. Tip the sweet potatoes into a roasting tin and add half the oil and 1 tsp of the smoked paprika. Toss to coat the sweet potatoes and bake for 30 mins, until just tender.

2. Meanwhile, heat the remaining oil in a large saucepan and cook the onion and pepper gently for 8-10 minutes, until softened. Add a splash of water if it looks like it might catch. Stir in the garlic and cook for 1 minute, until softened. Add the remaining spices and tomato puree and cook for a minute more, until aromatic. Pour in the tomatoes, along with half a can of water, and simmer for 15-20 Minutes, until slightly reduced and thickened.

3. Stir in the sweet potatoes and beans and simmer for a final 5 minutes. Season to taste with black pepper.

4. Whilst the chilli is simmering, combine the red onion and lime juice and set aside for 5 minutes. Add the cherry tomatoes and chilli (to your taste) and stir through the coriander when ready to serve.

5. Ladle the chilli into bowls and top with the salsa.

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