Chilli & Sweet Potato Cubes


Serves 2
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 5 mins
Cooking time: 25 mins
Post workout meal

Nutritional value per serving

Allergy Information:
Use allergy free if required*


1 beef stock cube* use organic

240 ml water

400 g blackeye beans

500 g beef lean mince

40 g grated cheddar cheese

0.5 tsp chilli powder

400 g can chopped tomatoes

2 garlic cloves

0.5 onion

2 tsp paprika

2 tbsp olive oil

1 red bell pepper

0.5 bunch fresh coriander

0.5 tsp ground cumin

2 sweet potatoes

45 g greek style 0% natural yogurt*


1. Preheat oven to 190°C (fan 170°C/gas mark 5).
2. In a bowl toss the chopped sweet potato and pepper with 1 tbsp. of olive oil and spread out in a single layer on the baking tray.
3. Cook for 20-30 minutes approximately.
4. In a large pot add 1 tbsp. of olive oil over a medium to high heat.
5. Add diced onion to pot, cook until soft.
6. Add the crushed garlic, paprika, chili powder and cumin to the pot and cook for a further few minutes while stirring.
7. Add in the minced beef and cook until it turns brown.
8. Add in the red pepper, drained beans, tomato, beef stock and stir bringing to a gentle simmer for 10 -15 minutes.
9. Remove the sweet potato from the oven, add to the pot and stir.
10. Serve with a spoon of natural yogurt, grated cheese and a sprinkle of coriander on top.

Serve and Enjoy.