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; 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 Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

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