Preheat the oven to 220 C. Chop the sweet potato into 2cm cubes. Place on a lined baking tray, drizzle with olive oil and season with salt to taste. Pop on the top shelf of your oven and roast until soft and slightly crispy at the edges, 20-30 mins. Turn halfway through cooking.
Chop the yellow pepper into 2cm pieces and roughly chop the coriander. Drain the black beans and rinse under cold water.
Add a splash of oil to a frying pan on medium heat and cook the pepper until softened, 5-6 minutes. Add the chili along with the cumin, smoked paprika, and half the coriander. Stir and cook for one minute. Add the chopped tomatoes, black beans, water and stir in the stock.
Lower the heat and simmer until the sauce has reduced by half and is thick and tomatoey, stirring occasionally. In the meantime grate the cheese and set aside.
Spoon the veggie chili into an ovenproof dish and arrange the sweet potato on top of it. Sprinkle over with cheese and pop under the grill until the cheese has melted, 3-5 mins. Finish with a sprinkling of the remaining coriander.
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.2mg||8 %|
|Sodium 177.3mg||6 %|
|Potassium 536.4mg||14 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 20.9g|
|Protein 13.6g||19 %|
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Calories per serving: 245
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