Using my Three Bean Chilli recipe, I have made a Mexican Bowl – kind of like the Poké of the chilli. This dish is full of all the good stuff: buttery paprika corn, roasted sweet potato, avocado, some fresh crunchy lettuce and of course lots of toppings. You can easily swap out the bean chilli for a for meat chilli too!
Serves 4
Ingredients:
Three Bean Chilli
1-2 avocados (depending on size)
200g tinned corn
2 large sweet potatoes, cubed, skin on
Baby gem lettuce
1.5 limes
Fresh coriander
Sour cream/Alpro yoghurt
Toasted pumpkin seeds
Grated cheddar cheese
1 tsp Cumin seeds
1 tsp olive oil
1 tsp smoked paprika
1 tsp of butter
Method:
- Prep the ingredients for your chilli, then dice up the sweet potato and place on a baking tray
- Season the sweet potato with a tsp of cumin seeds, salt, pepper and enough oil to lightly cover the potato, then pop into a preheated oven at 180 degrees (usually for 30/40 minutes)
- Now make your chilli, according to this recipe
- While it simmers, chop a bunch of fresh coriander and set aside
- Toast your pumpkin seeds and also set aside
- Remove the skin and stone from the avocado and place in a bowl, with salt, pepper, the juice of half a lime and a pinch of the chopped coriander, set aside
- Now slice your lettuce and place into the four bowls (should cover roughly ⅓ of the bowl)
- Grate the cheese, and also set aside
- 10 minutes before you’re ready to serve, drain your tinned sweetcorn then add to a separate griddle pan or frying pan, with a good heaped tsp of butter, salt, pepper and the smoked paprika – keep this frying lightly while you tend to your chilli and sweet potatoes
- Once the corn has slightly charred/gone sticky, you’re ready to build your Mexican bowls
- Take your bowls (which should contain the lettuce) and add the diced sweet potato, followed by the chilli, the smashed avocado and finally, the corn
- Top with sour cream/yoghurt, pumpkin seeds, fresh coriander and cheese
Game Changer: I like to serve mine with some nacho style crisps too!
Fuel your body happy 