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Nutritional information
Per | Serving |
---|---|
Energy (Kj) | 492kcal |
Fat | 22g |
of which saturates | 10g |
Carbohydrates | 49g |
of which sugars | 10g |
Fibre | 14g |
Protein | 20g |
In a large pan, add in all the chilli ingredients and stir well to combine. Bring to the boil and reduce to a simmer. Cook for 25-30 minutes, stirring occasionally.
Once the chilli is cooked, the quinoa should be cooked and then sweet potatoes softened, season well with salt and pepper and ladle into large bowls.
Serve with the sliced avocado, coriander leaves, cheddar, sour cream and lime to squeeze over.