Quorn Chilli in Baked Sweet Potatoes

Name: Quorn Chilli in Baked Sweet Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; 4 large sweet potatoes or 8 smaller ones; 1 tbsp olive oil; 1 medium sized onion, chopped; 1 sachet chilli con carne seasoning (vegetarian ones are available); 1 red chilli, finely chopped; 400g tomato passata 150ml water; 400g tin red kidney beans, drained; 1 bunch of fresh coriander, finely chopped; Soured cream and red chillies if required for garnish

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quorn chilli in baked sweet potatoes vegetarian recipe

Transform your sweet baked potatoes with this chilli-topped sweet potato recipe. Baked to perfection and then topped with a Quorn Mince Chilli, serve with sour cream and a side salad for a winning combination.

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Serves 4

45 mins

Easy

420 cals
(Per serving)

5g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Mince
4 large sweet potatoes or 8 smaller ones
1 tbsp olive oil
1 medium sized onion, chopped
1 sachet chilli con carne seasoning (vegetarian ones are available)
1 red chilli, finely chopped
400g tomato passata 150ml water
400g tin red kidney beans, drained
1 bunch of fresh coriander, finely chopped
Soured cream and red chillies if required for garnish

Method

Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes for around 40 minutes until soft
Meanwhile, gently fry the onions in the oil until softened. Add the Quorn mince, spice sachet , red chilli, tomato passata, water and kidney beans. Bring to the boil then simmer for 15-20 minutes. Stir in the chopped coriander
When the sweet potatoes are cooked carefully cut lengthways and top with the chilli
Garnish with soured cream and chillies