Baked sweet potatoes with chilli
(vegetarian recipe)
PUBLISHED: 01:52 BST, 22 January 2019
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Serves four
Ingredients
4 x 150g sweet potatoes
Calorie-controlled cooking spray
1 red pepper, deseeded and cut into chunks
1 small onion, thinly sliced
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp smoked paprika
1 tsp chilli flakes
1 tsp ground cinnamon
1 tsp dried oregano
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans, drained and rinsed
60g grated vegan Cheddar, to serve
3 spring onions, trimmed and finely sliced, to serve
Handful fresh coriander leaves, to serve
4 x 150g sweet potatoes
Calorie-controlled cooking spray
1 red pepper, deseeded and cut into chunks
1 small onion, thinly sliced
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp smoked paprika
1 tsp chilli flakes
1 tsp ground cinnamon
1 tsp dried oregano
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans, drained and rinsed
60g grated vegan Cheddar, to serve
3 spring onions, trimmed and finely sliced, to serve
Handful fresh coriander leaves, to serve
Directions
Preheat the oven to 200c/180c fan/ gas 6. Mist the sweet potatoes with cooking spray, then prick with a fork.
Preheat the oven to 200c/180c fan/ gas 6. Mist the sweet potatoes with cooking spray, then prick with a fork.
Bake directly on the middle rack of the oven for 1 hour (put a baking tray on the rack below to catch any juices). Mist a non-stick frying pan with cooking spray and set over a medium heat.
Cook the pepper and onion for 6-8 minutes. Add the garlic, spices and oregano and cook for a minute more. Stir in the tomatoes and beans, season and simmer for 20 minutes until the chilli is thick.
Remove the potatoes from the oven, split and top with chilli, cheese, spring onions and coriander.
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