SWEET POTATO CHILLI & RICE BOWL 🍚

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🌶️ Sweet Potato Chilli & Rice Bowl

Ingredients (serves 4)
• 2 medium sweet potatoes (about 500g), peeled and diced into chunks
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, diced
• 1 tin (400g) chopped tomatoes
• 1 tin (400g) kidney beans, drained and rinsed
• 1 tin (400g) mixed beans (or black beans), drained and rinsed
• 1 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chilli powder (more or less to taste)
• ½ tsp ground cinnamon (optional but adds warmth)
• 250ml vegetable stock (using ½ stock cube or pot)
• Salt & black pepper, to taste
• 250g cooked rice (long grain, basmati, or microwave pouch for quickness)

Toppings
• Fresh spring onions, sliced
• Grated cheese
• Fresh coriander
• Tortilla chips for dipping
And of course @holymolydips guacamole 🥑
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Method
• Preheat oven to 200°C (180°C fan).
• Toss sweet potato chunks in ½ tbsp olive oil, season with salt & pepper, and roast for 20–25 mins until golden and tender.
• Heat the remaining ½ tbsp olive oil in a large pan.
• Add onion and cook for 5 mins until softened.
• Stir in garlic, red pepper, cumin, smoked paprika, chilli powder, and cinnamon. Cook for 2 mins until fragrant.
• Stir in tomato purée, chopped tomatoes, beans, and vegetable stock.
• Bring to the boil, then reduce heat and simmer uncovered for 20 mins, stirring occasionally.
• Stir the roasted sweet potato into the chilli.
• Adjust seasoning with extra salt, pepper, or chilli if needed.
• Spoon rice into bowls, top with the sweet potato chilli, and finish with guacamole, spring onions, cheese, or tortilla chips.