Chilli con carne-style veggie loaded sweet potatoes with corn chips & sour cream
Appliance/Function:
Equipment
- 1 Frypan
Ingredients
Sweet potato
- 600 g sweet potato (2 large)
- oil spray
Chilli con carne
- 1 brown onion
- 4 cloves garlic
- 1 red capsicum
- 1 tbsp olive oil
- 400 g brown lentils canned
- 400 g red kidney beans or black beans
- 1 tbsp Mexican seasoning
- 400 g crushed tomatoes
- 2 cubes vegetable stock
- 1 tbsp honey
- 1 tsp dried oregano optional
To finish
- 1 bunch coriander optional
- 50 g cheese or dairy-free cheese
To serve
- ½ cup sour cream optional
- 170 g corn chips or gluten-free corn chips
Instructions
Cook sweet potato
- Wash 600 g sweet potato and pat completely dry. Poke holes all over using a sharp knife or fork, spray with oil spray and season with salt and pepper. Place sweet potato on a microwave-safe plate and microwave for 7 minutes, turning over halfway through cooking. If your sweet potato isn’t fork-tender after 7 minutes, continue microwaving in 1-minute increments until fully cooked. Set aside to cool.
Start chilli con carne
- Peel and finely dice 1 brown onion. Peel and mince 4 cloves garlic. Finely dice 1 red capsicum. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add onion, capsicum and garlic and cook for 2-3 minutes, until softened. Add 400 g brown lentils and 400 g red kidney beans and cook for 4 minutes.
Finish chilli con carne
- Then add 1 tbsp Mexican seasoning, 400 g crushed tomatoes, 2 cubes vegetable stock, 1 tbsp honey, 1 tsp dried oregano and ½ cup or 125 ml of water and stir to combine. Cook for 5-8 minutes, or until slightly reduced and thickened.
To finish
- Roughly chop 1 bunch coriander, discarding the stems. Grate 50 g cheese. Slice the sweet potato in half lengthways and flatten out slightly with the back of a spoon.
Grill cheese (optional)
- Turn the oven grill on. Line an oven tray with baking paper. Place the sweet potatoes on the prepared oven tray, cut side up. Top with the chilli con carne mixture and cheese. Grill in the oven for 5 minutes, or until the cheese is golden and melted.
To serve
- Divide the chilli con carne-style veggie loaded sweet potatoes between plates. Top with a good dollop of sour cream. Garnish with coriander and serve with 170 g corn chips on the side.
Nutrition
Calories: 793kcal | Carbohydrates: 114g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 845mg | Potassium: 1797mg | Fiber: 25g | Sugar: 21g | Calcium: 319mg | Iron: 9mg