Sweet potato with black bean chilli & tofu sour cream

Perfect comfort food for lazy weeknight nights. Tofu soured cream lifts this black bean chilli, adding a lightness to counteract the rich spices.

SWEET POTATOES:
One medium sweet potato per person
Olive oil
Sea salt

CHILLI (makes six portions):
2.5 tbsp olive oil
2 medium onions
1.5 tbsp smoked paprika
1 tbsp cumin
1 tsp coriander
0.5 tsp ground cayenne
1 red chilli, finely chopped
2 x 400g tins plum tomatoes
1 x 400g tin black beans
1 x 400g tin red kidney beans
2 cloves garlic, grated
1 tbsp cocoa powder
1 tsp sea salt

TOFU SOURED CREAM (makes six portions):
200g tofu (I used Cauldron)
4 tbsp apple cider vinegar
4 tbsp lemon juice
Sea salt

TO SERVE:
Finely chopped spring onions
Coriander leaves

View the full recipe at 586 →