Beef Chilli Con Carne, Sweet Potato & Smashed Avocado

Heat the oven to 200°C (180°C fan). Peel and cut the sweet potato into bite-sized cubes. Finely chop the onion and red chilli, mince the garlic and drain and rinse the kidney beans. Halve the avocados and set the flesh aside for smashing later.

Heat 1 tablespoon of cooking oil in a large saucepan or deep frying pan over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and chilli for 30 seconds, then add the beef mince. Cook for 5–7 minutes, breaking it up with a spoon, until well browned.

Stir in the tomato paste, cumin, smoked paprika and chilli powder and cook for 1 minute. Add the chopped tomatoes, kidney beans and beef stock. Bring to a simmer, reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until rich and thick. Season to taste.

Toss the sweet potato cubes with the remaining tablespoon of oil, salt and black pepper. Spread on a baking tray in a single layer and roast for 25–30 minutes, turning halfway, until tender inside and caramelised at the edges.

Put the avocado flesh in a bowl with the juice of half the lime, a pinch of salt and black pepper. Smash roughly with a fork, leaving some texture. Fold through a little chopped coriander and taste, adding more lime if needed.

Spoon the hot beef chilli into bowls or onto plates. Add the roasted sweet potato and a generous spoonful of smashed avocado. Finish with fresh coriander and lime wedges and serve immediately.