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Superfood Black Bean Chilli Over Roasted Sweet Potato With Zingy Guacamole & Crunchy Tortilla Chips

Superfood Black Bean Chilli Over Roasted Sweet Potato With Zingy Guacamole & Crunchy Tortilla Chips

Big, bold Mexican flavours come together in perfect harmony to make this delicious, nourishing, comforting meal. We've got a deeply rich, smokey black bean chilli with crushed walnuts and sunflower seeds for extra depth and nutrition, served generously over a fibre-rich roasted sweet potato. At home you'll serve it with a creamy, zingy guacamole and your very own home made crunchy tortilla chips to dip and dunk to your heart's content. With almost 30g of fibre, you'll be ticking off your entire daily recommended fibre intake in one meal. Your gut health owes you a big thank you for this one!

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Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a baking tray and a saucepan.

STEP 2

Prick the sweet potato all over with a paring knife or fork, then microwave on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potato from raw but it will take longer - just slice in half (or quarters if it’s a very large potato) lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato. 

STEP 3

Use scissors or a knife to cut the fresh corn tortillas into triangles, place into your smaller baking tray and drizzle or brush them with a little olive oil. Once the sweet potato has had 5 minutes, bake the corn tortillas for the final 10 minutes of cooking time until perfectly crispy, turning halfway through. Season with a little salt and pepper. Remove and set aside.

STEP 4

Drain the black beans and reserve the juices. Add the superfood chilli sauce to your saucepan along with the black beans. When there's around 5 minutes left on the sweet potato, place over a medium-high heat and warm through until piping hot, around 5 minutes. If the sauce reduces too much, add a little of the reserved black bean juices while cooking.

STEP 5

To make the guacamole, scoop out the flesh from the avocado and place into a bowl. Finely chop the coriander (reserving a few leaves for garnishing) and add to the bowl with the avocado. Squeeze in the lime juice to taste, season with salt and add a drizzle of extra virgin olive oil (optional). Mash the avocado up with a fork and give everything a good stir to combine the flavours.

STEP 6

Remove the sweet potato from the oven, slice open lengthways and place half on each serving bowl or plate. Serve the superfood chilli over the top and then garnish with guacamole and serve the tortilla chips alongside. Garnish with any remaining coriander and enjoy!