Sweet Potato Chilli with Avocado Salad (Vegan)
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Easy Peasy Foodie · by Eb Gargano

Sweet Potato Chilli with Avocado Salad (Vegan)

NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 29%
CARBS 137G76% OF CAL
22G FIBER71G OTHER45G TOTAL SUGAR
FAT 14G17% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick sweet potato chilli served with brown rice and avocado salad. Spiced, hearty, and satisfying vegan comfort food ready in 30 minutes.

mainamericanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 200 g easy cook brown rice ((I used Tesco - see Note 1))
  • 500 ml boiling water
  • ½ teaspoon salt
  • 750 g sweet potato (peeled and chopped into 1cm / ¾inch cubes)
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 2 cloves garlic (crushed or grated)
  • ½ teaspoon chilli flakes (or to taste)
  • 2 teaspoons mild chilli powder (or to taste)
  • 350 ml passata (I use Cirio Passata Rustica)
  • Salt and pepper (to taste)
  • 400 g tin pinto beans
  • ½ lime (plus extra for wedges to serve)
  • 2 tablespoons fresh coriander (cilantro) (plus extra for garnish)
  • 1 avocado (peeled and finely diced)
  • 10 cherry tomatoes (finely diced)
  • 1 spring onion (finely sliced)
  • Juice of 1 lime
  • A few leaves of fresh coriander (cilantro)
PREP
10M
SODIUM
1198MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.