Roasted Sweet Potato and Kidney Bean Chilli

Roasted Sweet Potato and Kidney Bean Chilli

with Rice, Soured Cream and Cheese

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Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 sachet

Cajun Spice

150 grams

Basmati Rice

100 grams


1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)

Kidney Beans

60 grams

Cheddar Cheese


1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste


1 sachet

BBQ Sauce


75 grams

Soured Cream


Not included in your delivery

200 milliliter(s)

Water for the Sauce

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3249 kJ
Energy (kcal)776 kcal
Fat21.0 g
of which saturates12.0 g
Carbohydrate115 g
of which sugars22.0 g
Dietary Fiber6.83 g
Protein27 g
Cholesterol0 mg
Salt2.94 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Put the sweet potato chunks onto a large, low-sided, baking tray. Drizzle with oil, sprinkle on half of the Cajun spice, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, halve, peel and thinly slice the onion. Heat a splash of oil in a large frying pan on medium-high heat. Once hot, add the onion and kale and cook, stirring occasionally, until soft and golden, 6-8 mins. Lower the heat as needed. Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Grate the cheese.


Once the onions and kale are cooked, add the garlic and remaining Cajun spice mix (add less if you don't like heat!) and cook, stirring, for 1 min. Add the passata, water (see ingredients for amounts), vegetable stock paste, BBQ sauce, kidney beans and season with salt and pepper. Stir together, bring to a simmer and cook until thickened, 8-10 mins.


Once the sweet potato is cooked, add this to the chilli and stir through. Add a splash of water to loosen if you need to. Taste and season with salt and pepper if needed.


When everything is ready, divide the rice between bowls and serve with the sweet potato chilli on top. Top with the soured cream and the cheese. Enjoy!