Sweet potato & black bean chilli with zesty quinoa

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

  • Prep:25 mins
    Cook:45 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 551
  • fat 20g
  • saturates 3g
  • carbs 73g
  • sugars 18g
  • fibre 15g
  • protein 22g
  • salt 1.7g


  • 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 beans
  • 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


  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. 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.

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