Sweet Potato & Bean Chilli with Guacamole

This hearty, colourful chilli is a my go to post-workout recovery meal. It’s the perfect meal to restore those glycogen levels and get you ready for your next morning session. Packed with slow-release carbs, plant-based protein, and a rainbow of vegetables, it’s both nourishing and satisfying. Adding rice makes it an even better way to hit your carb goals on training days. This recipe serves 3.

Tip- This meal is great in the evening after a hard training session, I’d avoid eating this before your session due to the high fibre content.

Ingredients

For the Chilli:

1 tin chopped tomatoes (400g)

1 tin black beans, drained and rinsed (240g drained)

1 tin chickpeas, drained and rinsed (240g drained)

2 small sweet potatoes or 1 medium (about 250g), peeled and cubed

½ red pepper, diced

½ green pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

Spices & herbs

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika (plus extra for roasting sweet potato)

1 tsp dried oregano

2 small squares dark chocolate (about 10g)

1 tbsp avocado oil (or olive oil)

Salt and black pepper, to taste

Sprinkle of chilli flakes (optional, for heat)

80g cooked rice (about 30g uncooked)

For the Guacamole:

1 ripe avocado

½ lime, juiced

Small pinch of grated garlic (or dried garlic granules)

Small handful fresh coriander, chopped

Sprinkle of salt

Chilli flakes (optional)

Method

Roast the sweet potato

-Preheat oven to 180°C.

-Place cubed sweet potato in a baking dish. Drizzle with avocado oil, season with salt, pepper, and a sprinkle of paprika.

-Roast for 20 minutes until tender.

Cook the base

While the sweet potato is roasting, heat a little oil in a large pan.

-Add onion and peppers, cook gently for 5 minutes until softened.

-Stir in garlic and cook for another 2 minutes.

-Add the spices

-Stir through cumin, coriander, paprika, and oregano.

-Fry for 1 minute to release the aroma.

-Add tinned tomatoes and dark chocolate.

-Season with salt and pepper.

-Simmer for 10 minutes.

Add the beans

-Stir in chickpeas and black beans.

-Simmer for another 10 minutes. If it gets too thick, add a splash of water.

Make the guacamole

-Mash the avocado in a bowl.

-Stir in lime juice, garlic, coriander, and a pinch of salt.

-Add chilli flakes if you like it spicy.

Finish the chilli

-Stir the roasted sweet potato into the chilli.

-Taste and adjust seasoning if needed.

Serve

Spoon the chilli over rice and finish with a generous dollop of guacamole.

Nutrition (per portion, serves 3)

Calories: 469 kcal

Carbohydrates: 87 g

Protein: 13.5 g

Fat: 15 g

Fibre: 17 g