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Sweet potato & black bean chilli with zesty quinoa

Sweet potato & black bean chilli with zesty quinoa

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A star rating of 4.8 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy

  • Freezable (chilli only)
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal551
fat20g
saturates3g
carbs73g
sugars18g
fibre15g
protein22g
salt1.7g
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Ingredients

  • 1 tbsp rapeseed oil
  • 2 sweet potatoes , peeled and cut into 1 in cubes
  • 1 onion , chopped
  • 2 fat garlic cloves crushed
  • 1 red chilli , 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)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp chipotle paste (ensure you use a gluten-free variety)
  • 1 heaped tsp vegan-friendly yeast extract
  • 2 x 400g cans chopped tomato
  • 400g can black bean
  • 140g quinoa , cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
  • zest and juice 1 lime
  • 1 tbsp pumpkin seed
  • 1 ripe avocado , peeled and cubed

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.8 out of 5.35 ratings
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