Monday, 20 May 2013

Sweet potato chilli

3 sweet potatoes, 300g Quorn mince, 400g mixed beans: kidney beans, pinto beans, haricot beans, cannellini beans and black eyed beans, 1 cup rice,
2 tablespoons Rachel's Organic Greek yoghurt, olive oil, 1/2 tsp each of coriander, cumin, smoked paprika, ground ginger.

Serves: Preparation: 1 hour

A good chilli brings tears to the eyes; tears of spice, tears of joy. This approach involves roasting the sweet potatoes in dry spices, infusing the soft flesh with raw flavour power, then adding beans and Quorn to give this a protein and texture kick. Creamy yoghurt rice to round it off makes this a perfect supper when you need a little warmth and comfort.

1) Peel the sweet potato and cut into chunks. Add to an ovenproof dish with a lid. Add the spices and shake the dish with the lid on. Add a good glug of olive oil and shake again to coat the sweet potato with spices and roast in the oven at 220 degrees for 45 minutes.

2) Add the rice to a pan of hot water and simmer for 20 minutes. Strain and set aside to cool.

3) Stir in the beans and Quorn and return to the oven for a further 15 minutes. Stir the yoghurt into the rice and serve with the hot chilli.

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