The recipe is for 3 dishes.

Ingredients:

• 1 sweet big sweet potato, chopped into chunks
  
• 2 tbsp olive oil
  
• 1 onion, chopped
  
• 1/2 yellow pepper, sliced
  
• 1/2 greeen pepper, sliced
  
• 2 cloves of garlic, squashed
  
• 1 bunch of fresh coriander
  
• 1/2 - 1 fresh red chilli, chopped, the amount is up to you, depending on how spice you like your chilli
  
• 1 tsp cayenne pepper
  
• 1 heaped tsp ground cumin
  
• 1 tsp ground cinnamon
  
• 400g tin of beans, rinsed
  
• 400g tin of tomatoes
  
• 1 avocado
  
• 1 greek yogurt
  

Method:

1. Preheat the oven to 180˚C.
   
2. Put the chopped sweet potatoes into a bawl and coat with 1 tbsp olive oil, 1 pinch of salt, pepper and cinnamon. Put on a baking trey and bake for about 30 minutes, or until golden and tender. Depending on your oven.
   
3. Preheat 1 tbsp of olive oil in a pan and add onion and pepper. Cook for about 5-10 minutes over a low to medium heat until softened.
   
4. Add garlic, chilli and the spices and cook for about a minute or two.
   
5. Add beans and tomatoes and stir well. Add salt and pepper. Bring to the boil, then reduce to medium-low heat and leave to cook for 20 minutes, or until thickened. Keep an eye on it and add a splash of water to loosen, if needed.
6. Stir in the coriander leaves.
   
7. With the fork squash the avocado and add salt and pepper.
   
8. Delicious served with guacamole and greek yogurt.
   

TAGS: lunchsupper