Baked Sweet Potato Topped with Lentil Chilli

Serves 4

Ingredients

4 medium sized sweet potatoes
1 tbsp of olive oil
1 white onion
1 red chilli
1 red pepper
3 garlic cloves minced
1 tsp of mild chilli powder
1 tsp smoked paprika
1 tsp ground cumin
1 can of plum tomatoes (chop them up with scissors in the tin)
1 can of kidney beans drained & rinsed
100g dried red lentils
200ml vegetable stock
Salt and pepper to taste

Nutrition
per serving (approx)

325 calories
40g protein
8g carbs
15g fat

Method

Begin by preheating the oven to 180c. Give the sweet potatoes a scrub and then place them on a lined baking tray. Use a fork to make a few holes in each potato and drizzle over some olive oil. Rub the oil into the potatoes and place the tray into the oven for 45-60 minutes or until cooked.

Heat a large saucepan on a medium heat and add the oil, diced onion, chilli and pepper. Cook for 10 minutes until the veggies soften. Next add the garlic, chilli powder, smoked paprika and cumin and combine so that the vegetables are evenly coated in the spices. Add the chopped tomatoes, kidney beans, lentils and veggie stock. Add a generous pinch of salt, combine and leave to simmer on a low heat until the potatoes are cooked. Most of the stock will have absorbed and the lentils should be soft.

Take the sweet potatoes out of the oven, slice them open and fill with the cooked chilli.

Optional*
Top with sour cream, grated cheese and chilli flakes.