Sweet Potato Chilli with Brown Rice and Avocado Salad (Vegan)
Try this Sweet Potato Chilli with Brown Rice and Avocado Salad (Vegan) recipe.
Try this Sweet Potato Chilli with Brown Rice and Avocado Salad (Vegan) recipe.
- salt and pepper
- olive oil
- 1 onion, sliced
- extra virgin olive oil
- juice of 1 lime
- 1/2 easpoonsalt
- 1 spring onion finely sliced
- 500 ml boiling water
- 200 g brown rice
- 750 g sweet potato peeled and chopped into 1cm cubes
- 2 cloves garlic crushed or chopped finely
- 1/2 easpoonchilli flakes (or to taste)
- 2 teaspoons mild chilli powder
- 350 ml passata (i use cirio passata rustica)
- 1 tin pinto beans
- 1/2 ime(plus extra for wedges to serve)
- 1 tablespoon coriander (plus extra for garnish)
- 1 avocado, chopped fairly small
- 10 cherry tomatoes chopped fairly small
- a few leaves of coriander
- Carbohydrate 76.7362 g
- Cholesterol 0 mg
- Fat 3.1242624998875 g
- Fiber 7.36900004833937 g
- Protein 6.73995 g
- Saturated Fat 0.534992749984466 g
- Serving Size 1 1 Serving (313g)
- Sodium 144.097206001606 mg
- Sugar 69.3671999516606 g
- Trans Fat 0.187855562496953 g
- Calories 360 calories
Step-by-step
- 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.
- 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.
- Drizzle a little 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.
- After 10 minutes add the chopped coriander and stir. Turn off the heat.
- Serve with lime wedges and scattered with some more coriander.
- 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.
- Drizzle over the olive oil and sprinkle on some salt and pepper, then give it all a little stir.
- Garnish with a coriander and serve with the chilli and rice.
A Busy Mom's Delight: Sweet Potato Chili with a Zesty Twist
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for elaborate cooking feels like a luxury I rarely have. That's why I've become a huge fan of recipes that are both delicious and incredibly easy to prepare. This Sweet Potato Chili with Brown Rice and Avocado Salad is a perfect example – a complete meal ready in under an hour, bursting with flavour, and totally satisfying.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and obscure ingredients; this dish uses pantry staples you likely already have. The sweet potatoes bring a natural sweetness that balances beautifully with the subtle heat of the chili, while the brown rice provides a hearty, healthy base. And the avocado salad? Oh my, it's the perfect complement – a cool, creamy counterpoint to the warm chili, adding a refreshing zing that elevates the entire meal.
Why this recipe is a lifesaver:
- Quick and Easy: The entire meal comes together in under an hour, perfect for busy weeknights.
- Healthy and Nutritious: Packed with fiber, vitamins, and healthy fats, it's a guilt-free indulgence.
- Versatile: Feel free to adjust the spice level to your preference. You can also add other vegetables like bell peppers or corn for extra flavor and nutrients.
- Deliciously Satisfying: The combination of sweet, spicy, and creamy flavors is irresistible.
- Make-Ahead Potential: The chili can be made ahead of time and reheated, making meal prep a breeze.
Beyond the Recipe:
This isn't just a recipe; it's a philosophy. It's about finding joy in simple, wholesome meals that nourish both body and soul. It's about reclaiming kitchen time, not as a chore, but as an opportunity to create something delicious and nourishing for my family. It's about proving that healthy eating doesn't have to be complicated or time-consuming. And most importantly, it's about showing my kids that even amidst the chaos of everyday life, there's always time to savor a good meal.
I encourage you to try this recipe. Adapt it to your own taste, add your personal touch, and enjoy the process. Cooking shouldn't be a burden; it should be a source of joy and connection. And with a simple recipe like this one, that's exactly what it can be. Enjoy!
Serving Suggestions:
- Serve the chili and rice in bowls, topped with the avocado salad.
- Add a dollop of vegan sour cream or cashew cream for extra richness.
- Serve with warm tortillas or crusty bread for dipping.
- Make it a complete meal by adding a side of steamed greens.
This recipe is more than just a meal; it’s a testament to the power of simple, healthy eating, even in the midst of a busy life. It's a reminder that taking care of ourselves and our families doesn't have to be complicated. It's a celebration of the everyday moments, the simple joys, and the delicious rewards that come from nourishing ourselves with good food.
