Sweet Potato Chilli with Avocado Salad (Vegan)

Ingredients

• 200 g easy cook brown rice ((I used Tesco - see Note 1))
• 500 ml boiling water
• 1/2 teaspoon salt
• 750 g sweet potato (peeled and chopped into 1cm / 3/4inch cubes)
• 1 tablespoon olive oil
• 1 onion (sliced)
• 2 cloves garlic (crushed or grated)
• 1/2 teaspoon chilli flakes (or to taste)
• 2 teaspoons mild chilli powder (or to taste)
• 350 ml passata (I use Cirio Passata Rustica)
• Salt and pepper (to taste)
• 400 g tin pinto beans
• 1/2 lime (plus extra for wedges to serve)
• 2 tablespoons fresh coriander (cilantro) (plus extra for garnish)
• 1 avocado (peeled and finely diced)
• 10 cherry tomatoes (finely diced)
• 1 spring onion (finely sliced)
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• A few leaves of fresh coriander (cilantro)

Instructions

1. 1

   --- Brown Rice: ---

2. 2

   Put the brown rice, boiling water and salt in a medium pan and bring back to the boil over a high heat. Turn the heat down low, put a lid on and cook for 20 minutes. Then turn off and leave for 5 minutes, by which time all the water should have been absorbed and the rice should be cooked, but should still have a bit of bite to it. (See Note 1.)

3. 3

   --- Sweet Potato Chilli: ---

4. 4

   Put the cubes of sweet potato in a medium pan and cover with boiling water. Cook for 8 minutes on a medium heat, then drain.

5. 5

   Drizzle the olive oil in a wide, deep saucepan and add the onions. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until the onions are softened but not brown. Add the garlic, chilli flakes and chilli powder and cook for one more minute, then add the drained sweet potato, passata, pinto beans and the juice of half a lime plus a little salt and pepper. Bring to the boil and then turn down low and cook uncovered for 10 minutes, stirring occasionally.

6. 6

   After 10 minutes add the chopped coriander and stir. Turn off the heat. Serve with lime wedges and scattered with some more coriander.

7. 7

   --- Avocado Salad: ---

8. 8

   While the chilli is cooking, make the avocado salad. First put the avocado into a serving bowl, then add the tomatoes, spring onions and lime juice.

9. 9

   Drizzle over the olive oil and sprinkle over some salt and pepper, then give it all a little stir.

10. 10

    Garnish with a coriander and serve with the chilli and rice.