The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
200g passata
-
230g red kidney beans
-
72g sunflower mince
- 190g Tomatoes Baby Seasonal Mix
- 1 pepper
- 1 unwaxed lime
- 2 onion
- 4 small sweet potato
-
80g coconut yoghurt
- 2 tbsp tomato purée
-
2 tbsp Mexican spice mix
-
4 tsp garlic paste
- 1 handful of fresh coriander
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 428Kcal |
| 414kJ | 1792kJ | |
| Fat | 2.9g | 13g |
| of which saturates | 1.1g | 4.8g |
| Carbohydrates | 14g | 61g |
| of which sugars | 5.1g | 22g |
| Protein | 4.1g | 18g |
| Salt | 0.1g | 0.43g |
| Fibre | 3.3g | 14g |
Vegan Sunflower Mince Chilli Loaded Fries with Tomato Salsa & Lime Yoghurt
A crowd-pleasing dish the whole family will love. You'll bake bright sweet potato fries until golden, then load with a chilli, starring sunflower mince, sweet onions and vibrant peppers, all coated in a warm blend of spices. To top it all off? A refreshing tomato salsa and zesty lime yoghurt, to complete the feast. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, two small bowls & a sieve
Make the fries and start the prep
- Cut the sweet potatoes into fries and place onto the lined baking tray. Toss with 1 tbsp olive oil and half the Mexican spice mix (use less for less heat). Season with a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Finely slice the onions. Add a quarter of the onion to a small bowl. Squeeze in the juice from half the lime and a pinch of salt. Set aside to pickle
- Dice the pepper into 2cm chunks
Time to sizzle
- Heat the large frying pan over a high heat with 1 tbsp olive oil. Once hot, add the sunflower mince, onion and pepper. Season with salt and pepper. Cook for 4-5mins until softened
- Add the tomato puree, half the garlic paste and remaining Mexican spice (use less for less heat) to the pan. Cook for 1 min, until golden
- Drain and rinse the beans. Stir in the passata, beans and 150ml water. Season with a pinch of salt and pepper. Bring to a boil and simmer for 10-15 mins, until thickened
Prep the salsa & lime yoghurt
- Roughly chop the tomatoes and coriander
- Rinse out the medium bowl, then add the tomatoes and half the coriander. Season with salt and pepper
- In a small bowl, mix together the yoghurt, the remaining garlic paste and juice from the remaining lime
Plate up
- Serve the fries onto plates, topped with the sunflower mince chilli. Pick your toppings: spoon over the tomato salsa, dollop over the lime yoghurt and scatter with the pickled onion and remaining coriander to finish
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