Baked sweet potato with black bean chilli & tofu soured cream

Baked sweet potato with black bean chilli & tofu soured cream / serves 6

SWEET POTATOES

  • One medium sweet potato per person
  • Olive oil
  • Sea salt

CHILLI (makes six portions)

  • 2.5 tbsp olive oil
  • 2 medium onions
  • 1.5 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp coriander
  • 0.5 tsp ground cayenne
  • 1 red chilli, finely chopped
  • 2 x 400g tins plum tomatoes
  • 1 x 400g tin black beans
  • 1 x 400g tin red kidney beans
  • 2 cloves garlic, grated
  • 1 tbsp cocoa powder
  • 1 tsp sea salt

TOFU SOURED CREAM (makes six portions)

  • 200g tofu (I used Cauldron)
  • 4 tbsp apple cider vinegar
  • 4 tbsp lemon juice
  • Sea salt

TO SERVE

  • Finely chopped spring onions
  • Coriander leaves

 

METHOD

Preheat your oven to 200C. 

Wash and scrub your sweet potatoes, then toss in olive oil (approx 1 tsp per potato) and a good pinch of salt, rubbing into the skins. Prick the skins with a fork, then place on a baking tray then put in the hot oven for an hour.

Meanwhile, make the chilli. Heat 2 tbsp olive oil in a large saucepan. Peel and slice two onions, then add to the pan and sauté for approx ten minutes until soft. Add smoked paprika, cumin, 1 tsp coriander and 0.5 tsp ground cayenne along with the red chilli, then cook for a few mins, stirring well to ensure it doesn't catch, adding an extra 0.5 tbsp olive oil to loosen up.  

Meanwhile, tip out the contents of the two tins of plum tomatoes into a bowl and mash well. Add this to the pan along with the drained black beans, kidney beans and 200ml cold water, then cook on a medium heat for ten minutes before adding the two grated garlic cloves into the pan along with the cocoa powder. Simmer for approximately 35 minutes (stirring regularly) on a medium-low heat until the chilli is nicely thickened. Season with sea salt to taste. 

While the chilli is cooking, make the tofu soured cream by blending the tofu, apple cider vinegar, lemon juice and salt in a food processor for approximately five minutes, until you have a smooth, creamy consistency. Put in the fridge until the chilli and sweet potatoes are ready. 

When the potatoes are nicely crispy on the outside and completely soft in the middle (check with a knife), remove from the oven and plate up. Place a sweet potato on each plate, cut down the middle then gently pull apart. Spoon a generous ladle-full of chilli in the middle of potato, then top with the tofu soured cream, spring onions and coriander. 

And here's the chilli served up the following night with plain basmati rice, topped with the tofu soured cream, spring onions, chilli and coriander...