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.
Vegan Sunflower Mince Chilli with Sweet Potato Wedges, Guacamole & Coconut Yoghurt
Satisfying sunflower mince pairs perfectly with smoky paprika in this vegan chilli. Dish up with roasted sweet potato wedges and fresh guac. Dollop generously with creamy yoghurt to balance the fiery flavours!
2/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 75g seasonal tomatoes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 avocado
- 1 unwaxed lime
- 1 handful of fresh coriander
- ½ tsp chilli flakes
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 garlic clove
- 1 onion
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 sweet potato
- 36g sunflower mince (Sunflower mince)
Nutritional Information
Calories: 677
Protein: 25g
Carbs: 75g
Fat: 30g
Ingredients
- 1 avocado (use half)
- 75g seasonal tomatoes (use half)
- 1 unwaxed lime (use half)
- 0.5 tsp chilli flakes (use half)
- 2 garlic clove
- 1 sweet potato (use half)
- 1 onion (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 36g sunflower mince (use half) (Sunflower mince)
Nutritional Information
Calories: 682
Protein: 26g
Carbs: 76g
Fat: 30g
Vegan Sunflower Mince Chilli with Sweet Potato Wedges, Guacamole & Coconut Yoghurt
Satisfying sunflower mince pairs perfectly with smoky paprika in this vegan chilli. Dish up with roasted sweet potato wedges and fresh guac. Dollop generously with creamy yoghurt to balance the fiery flavours!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer to 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Soak the sunflower mince & roast the wedges
- Place the sunflower mince into the medium bowl and cover with cold water. Leave for 10 mins, then drain. Rinse and dry the bowl
- Cut the sweet potato into wedges
- Place the wedges onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Build the dish
- Meanwhile, halve the tomatoes. Drain and rinse the beans. Finely dice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
Simmer the chilli
- Add the sunflower mince, garlic and paprika & oregano blend to the onion pan
- Cook for a further 2-3 mins, then stir in the beans, passata, chilli flakes (for those who'd like the heat) and 100ml water (50ml for 1 person). Simmer for 5-6 mins, until thickened
Make the guacamole
- Roughly chop the coriander. Quarter the lime. Dice the avocado into 1cm chunks, then mash with the back of a fork and place into the medium bowl
- Stir in the juice from half the lime, half the coriander and a pinch of salt
Plate up
- Share the chilli between bowls, with the sweet potato wedges and guacamole alongside. Scatter the tomatoes on top. Drizzle over the yoghurt. Garnish with the remaining lime wedges and coriander
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