Chilli Avocado Salsa Sweet Potatoes Food

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Shred chicken meat; set aside.
• Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
• Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
• Reduce heat and simmer for 1 to 2 hours.

SWEET POTATO BURGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
• Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
• Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
• Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
• Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
• Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

SWEET POTATO & BLACK BEAN CHILLI WITH ZESTY QUINOA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
• Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you've cut it - this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.