Chilli Non Carne, Baked Sweet Potato And Guac

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Pierce the sweet potatoes with a fork, then cook in the microwave for 5-7 min or until slightly softened

Transfer the softened sweet potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper

Put the tray in the oven and cook for 12-15 min or until the skin is crispy

Meanwhile, peel and finely chop the red onion[s]

Deseed the red pepper[s] and chop into small bite-sized pieces

Peel and finely chop (or grate) the garlic

Chop the coriander finely (including the stalks), reserving some leaves for garnish

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped garlic and 3/4 of the chopped red onion (save the rest for later!) to the pan and cook for 4 min or until the onion has started to soften

Whilst the onion is softening, drain and rinse the black beans

Dissolve the vegetable stock mix in 200ml [300ml] boiled water

Cut the avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon, discard the skin[s] and stone[s]

Once the onion is soft, add the ground cumin, smoked paprika, chilli flakes (can't handle the heat? Go easy!) and a pinch of salt and cook for 1 min further

Add the chopped pepper, drained black beans, vegetable stock and chopped tomatoes and cook over a low heat for 15-20 min or until the sauce has thickened – this is your chilli non carne

Whilst the sauce is thickening, add the avocado to a food processor with the remaining chopped red onion, juice of 1/2 [1] lime, chopped coriander and a generous pinch of salt and pepper

Blitz it all up until smooth – this is your guac

Cut the remaining lime into wedges

Once done, remove the baked sweet potatoes from the oven and carefully slice in half lengthways

Add a drizzle of olive oil and a pinch of salt