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4 Large Sweet Potatoes
3 1/2 tsp ground Cumin
2 tins of Kidney Beans
4 Tbsp Worcestershire sauce
2 Celery sticks
2 Garlic cloves
3 tsp smoked paprika
1/2 tsp Cayenne Pepper
2 tsp Dried Oregano
2 tins of Tomatoes
2 Tbsp Tomato puree
250 mL vegetable stock
300 grams Greek yogurt
Preheat the oven to 220°C.
To make the chilli first dice the onion, garlic and celery (I find this handy to do in a food processor)
Chop the carrot into small chunks.
Heat 1 tbsp olive oil in a large pot, add the onion, garlic and celery and sauté for a few minutes until soft but don’t let the garlic brown.
Then add 3 tsp of the cumin, the smoked paprika, cayenne pepper, oregano and the carrot chunks.
Cook for a few minutes and then add the tinned tomatoes, tomato puree, stock, worcestershire sauce, kidney beans (make sure they are drained and rinsed) and a large pinch of sea salt. Cover and cook for about 45 minutes over a low heat. Remove the lid for the last few minutes of cooking and turn up the heat to reduce. Taste and season if needed.
While this is cooking, wash and scrub the sweet potatoes, prick them with a fork and place on a baking tray lined with tin foil or parchment paper. Bake for 45-60 minutes dependent on the size of your potatoes, until soft all the way through.
To make the lemon yogurt, mix the greek yogurt with 1/2 tsp cumin and a few squeezes of lemon juice to taste.
To serve, slice the sweet potato lengthwise (without cutting all the way through) and push on the ends to open up the middle, top with the chilli, a drizzle of the yogurt, and a scattering of some fresh coriander leaves.
( A good meal prep tip is to bake a load of sweet potatoes in the oven at once and then store in the fridge to heat up during the week and add your favourite topping for a quick meal! This recipe is one of my favourite toppings and it’s a super one for vegetarians as the kidney beans are a great source of protein)