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.
Sunflower Chilli with Butternut Mash & Salsa
Spicy veg chilli, and creamy butternut squash? Sign us up. Simmer nutty sunflower mince with juicy plum tomatoes, warm spices and veggie stock. Serve over a golden bed of butternut squash mash. Lime yoghurt and zingy salsa finish it off.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 large butternut squash
- 72g sunflower mince (sunflower mince (100%))
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp tomato purée
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp chilli con carne spice (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 sweet potato
- 1 unwaxed lime
- 200g baby tomatoes
- 4 garlic clove
- 1 handful of fresh coriander
- 1 onion
Nutritional Information
Calories: 456
Protein: 17g
Carbs: 62g
Fat: 17g
Sunflower Chilli with Butternut Mash & Salsa
Spicy veg chilli, and creamy butternut squash? Sign us up. Simmer nutty sunflower mince with juicy plum tomatoes, warm spices and veggie stock. Serve over a golden bed of butternut squash mash. Lime yoghurt and zingy salsa finish it off.
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Cooking Instructions
- Dissolve the stock in a jug with 500ml hot water. Finely dice the onion. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and garlic and cook for 3-4 mins, until softened.
- Add the sunflower mince, spice mix and tomato puree to the pan. Cook for 2-3 mins, then add the chopped tomatoes and stock. Simmer for 12-15 mins, until slightly thickened.
- Peel and dice the squash and sweet potato into 2cm cubes, discarding the squash seeds. Place both in a saucepan and cover with lightly salted hot water. Simmer for 15-18 mins, until soft, then drain.
- Make the lime yoghurt. Zest and halve the lime. In a bowl, combine half the zest, half the yoghurt, juice from half the lime and a pinch of salt.
- Roughly chop the coriander. Halve the tomatoes. Place both in a bowl and mix with the juice from the remaining lime, 1 tbsp olive oil, a pinch of salt and pepper. Return the cooked squash and sweet potato to the pan and mash with the remaining yoghurt, zest and a pinch of salt and pepper.
- Serve the chilli over a bed of mashed squash and sweet potato. Top with the salsa and drizzle over the lime yoghurt.
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