Quorn Chilli in Baked Sweet Potatoes

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.

Serves 4

45 mins

Easy

420 cals
(Per serving)

5g of fat
(Per serving)

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

  1. Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes for around 40 minutes until soft
  2. 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
  3. When the sweet potatoes are cooked carefully cut lengthways and top with the chilli
  4. Garnish with soured cream and chillies