Place a sauce pan of water on the hob and bring to the boil.
Peel the sweet potatoes and cut into chunks. Add 1 tsp of fine sea salt to the boiling water and add in the prepared sweet potatoes. Reduce the heat and simmer for 20 minutes, until soft. Check by removing a sweet potato chunk and seeing if you can easily get a knife through it without resistance.
Once soft, turn off the heat and drain and return to the pan. Add in 1 tbsp olive oil and using a potato masher mash your spuds.
In a bowl, combine your fiid Smoky Mexican Black Bean Chilli, vegetable stock and parsley into a medium to small oven proof dish. Cover with the mash potato and place into your preheated oven for 20 minutes.
Remove from oven and let cool for 5 minutes, serve with all your favourite sides and dig in.
Summer is here and you know what that means? summer bowls for days on end. As we long for days by the Mediterranean, this fresh and super quick summer bowl is getting us through the week. Check it out.
PLEASE SEND NOODS. Now that we've gotten your attention, check out this Tangy Chickpea & Coconut Curry with Thick Cut Noodles. All you need is our Tangy Chickpea & Coconut Curry and some thick cut noodles.
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