Secondary School
Brain Food
Sweet potato wedges with chilli con carne Serves 10
Prep 20 mins
Ingredients
Cook 1.5 hours
Difficulty 3/5
Directions
4kg Sweet Potatoes
1. Fry beef mince until browned.
1kg Beef Mince
2. Dice the onion, celery, carrot and leek and add to the pan. Fry until onions are translucent and vegetables soft.
330g Green Lentils 1.6kg Tinned Chopped Tomatoes
3. Halfway through, add chopped garlic and spices.
650g Onions
4. Add lentils, tomatoes and water and simmer until the lentils are cooked and the sauce has thickened.
650g Celery 650g Carrots 650g Leek 5 Garlic Cloves
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330ml Water 5g Chilli Powder, 15g Ground Cumin, 15g
5. Meanwhile, cut the sweet potatoes into wedges, and cook on a lightly oiled tray in the oven at 180C until soft on the inside and crispy on the outside. 6. To serve, portion out the wedges and top with chilli and guacamole.
Ground Coriander, 15g Mexican Spice Mix
Brain Nutrients
500g Guacamole
Magnesium Zinc Copper
Plant based swap: Switch the beef mince for a vegan mince alternative
Iron Potassium VItamin B1, B3, B5, B6 Vitamin B12 Vitamin C Calcium