Thu, 16 November 2017
Ingredients:
Chilli:
- 250g dried green lentils
- 400g tin black beans or kidney beans
- 70g chipotle chilli paste
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 red chilli, finely diced
- 1 tsp Marmite - trust me!
- 2 onions, finely diced
- 2 bell peppers, finely diced
- 300g mushrooms, finely diced
- 2x 400g tins chopped tomatoes
- 3 cloves garlic
- Juice of 1 lime
Potatoes:
- 4 sweet potatoes, cubed
- 1 tbsp oil
- 1/2 tsp smoked paprika
- Salt and pepper
To serve:
- Avocado
- Tomatoes
- Fresh coriander
- Sour cream or nutritional yeast for vegans
- Tortilla chips
- Red cabbage
- lime wedges
- Lettuce
Method:
In a large saucepan, cook the green lentils for 15-20 mins, bringing to the boil and allowing simmering until tender, drain and setting aside.
Fry onions, mushrooms and peppers in a little oil for 2-3 mins, add garlic, red chilli and spices and cook for a further minute.
Add the lentils and drained beans along with the chilli paste and Marmite before pouring over the chopped tomatoes. Top up with water if necessary.
Cook for 15-20 minutes until the sauce has reduced and thickened.
While you wait, toss the cubed sweet potatoes in oil and smoked paprika, season and place on a baking tray. Bake at 180C for 15-20 minutes.
To build your bowl, build a base with lettuce, sweet potato cubes and chilli and top with sliced avocado, sliced tomatoes, sliced red cabbage, coriander, sour cream, tortilla chips and a squeeze of lime.
Thu, 2 May 2024
Chef: Louise Lennox
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Chef: Eoin Sheehan
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