Chipotle Kidney Beans with Avocado Yogurt

subheading: FOR THE SWEET POTATO:

olive oil 2 sweet potatoes 1 tsp ground cumin 1 tsp smoked paprika 1 tbsp maple syrup

subheading: FOR THE BASE:

1 red onion 1 carrot 1 red pepper 2 garlic cloves 100g sun-dried tomatoes 1 tbsp tomato paste 2 tbsp chipotle paste 2 x 400g can of kidney beans 700ml Passata

subheading: FOR THE SALSA:

4 spring onions 25g coriander 2 tbsp olive oil 1 lime - zest and juice

subheading: FOR THE YOGHURT:

200g plant-based yoghurt 1 avocado 1 tbsp olive oil

BEFORE YOU START

Oven at 180C | Frying pan | Baking Tray lined with baking paper

Directions at bosh.tv

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