Smoky Vegan Sunflower Mince Chilli with Avo & Yoghurt
Satisfying sunflower mince pairs perfectly with smoky paprika in this vegan chilli. Dish up with roasted sweet potato wedges and fresh guac. Dollop generously with creamy yoghurt to balance the fiery flavours!
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer to 200C
- Line a baking tray with parchment paper
- Pull out a medium bowl, a small bowl, a sieve, a grater, a large frying pan & a measuring jug
1
Soak the sunflower mince & roast the wedges
- Place the sunflower mince into the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Cut the sweet potato into wedges
- Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until golden
2
Build the dish
- Meanwhile, halve the tomatoes. Drain and rinse the beans. Finely dice the onion. Finely chop or grate the garlic
- Heat the large frying pan with 1 tsp oil on medium heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
3
Simmer the chilli
- Add the sunflower mince, garlic and paprika & oregano blend to the onion pan
- Cook for a further 2-3 mins, then stir in the beans, passata, chilli flakes (or to taste) and 100ml water (50ml for 1 person). Simmer for 5-6 mins, until thickened
4
Avocado time
- Roughly chop the coriander. Quarter the lime. Dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl. Stir in half the lime juice, half the coriander and a pinch of salt
5
Plate up
- Share the chilli between bowls, with the sweet potato wedges and avocado alongside. Scatter the tomatoes on top. Drizzle over the yoghurt. Garnish with the remaining lime wedges and coriander