Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
67
High
Nutrition per serving
Calories950.9 kcal (48%)
Total Fat15.9 g (23%)
Carbs160 g (62%)
Sugars18.4 g (20%)
Protein49.7 g (99%)
Sodium419.7 mg (21%)
Fiber37 g (132%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Method
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
Step 2
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
Step 3
Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.
View on BBC Good Food
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Notes
6 liked
2 disliked
Easy
Delicious
Fresh
Go-to
Sweet
