Recipe: Mexican veggie chilli with sweet potato nachos and guacamole
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
If you’re yet to find out who Myles Hopper and Giles Humphries are, they’re the duo behind the healthy, thoughtful recipe box service, Mindful Chef. Myles and Giles have been serving up delicious food since 2015, and they’ve just released their first cookbook Mindful Chef: Eat Well, Live Better (Humphries, Century, Hardback, £20.00).
Love nachos? Have a go at Giles and Myles’ nutritious sweet potato version from their new cookbook.
Mexican veggie chilli with sweet potato nachos and guacamole
Finely dice the onion and courgettes and finely chop the garlic.
Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of Sweet potato in a baking tray and bake in the oven for 15-10 minutes, turning halfway through.
Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.
Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.
Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.
To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.
To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and remaining lime juice.
Finely dice the onion and courgettes and finely chop the garlic.
Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of Sweet potato in a baking tray and bake in the oven for 15-10 minutes, turning halfway through.
Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.
Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.
Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.
To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.
To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and remaining lime juice.
If you’re yet to find out who Myles Hopper and Giles Humphries are, they’re the duo behind the healthy, thoughtful recipe box service, Mindful Chef. Myles and Giles have been serving up delicious food since 2015, and they’ve just released their first cookbook Mindful Chef: Eat Well, Live Better (Humphries, Century, Hardback, £20.00).
Love nachos? Have a go at Giles and Myles’ nutritious sweet potato version from their new cookbook.
Mexican veggie chilli with sweet potato nachos and guacamole
Finely dice the onion and courgettes and finely chop the garlic.
Peel and thinly slice the sweet potatoes. Toss with ½ tablespoon of oil and season with sea salt. Place the slices of Sweet potato in a baking tray and bake in the oven for 15-10 minutes, turning halfway through.
Heat 1 teaspoon of oil in a medium-sized pan and fry the garlic and onion for 3 minutes, then add the courgettes and fry for a further 5 minutes.
Add the drained beans, chopped tomatoes and chilli flakes and simmer on a gentle heat for 10 minutes, until the sauce has thickened. Season with sea salt and black pepper.
Peel and de-stone the avocado and place it in a bowl with half the lime juice. Roughly mash the avocado with the back of a fork.
To make the coconut sauce, mix the creamed coconut with the boiling water in a bowl.
To serve, spoon the veggie chilli on to warm plates. Place the sweet potato nachos alongside and spoon over the crushed avocado, then drizzle over the coconut sauce and remaining lime juice.
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