This is a great mid-week recipe being very quick and easy to make and really filling without leaving you feeling sluggish. Sweet potatoes perfectly compliment the heat from the chilli and add a delicious sweetness but you can also serve it with rice.
We love using sweet potatoes as they’re a rich source of beta-carotene (the precursor to Vitamin A) that’s vital to our immune systems and also great for improving skin health. Beta-carotene is also protective against sun damage so great for the summer months.
Chilli doesn’t traditionally contain spinach, but we like to sneak a portion of greens in where we can and this addition doesn’t just add to the colour of the dish but also a lovely texture and a whole host of nutrients. Similarly we add a teaspoon of turmeric which doesn’t affect the taste but does add a big helping of antioxidants and anti-inflammatory molecules.
Serve with a lime yogurt, not only for a dose of gut-friendly probiotics, but also lime zest is particularly high in the phytonutrient limonene that has potent antioxidant and anti-inflammatory properties. The zest of lemons and limes can be so beneficial (and tasty) that it’s a good idea to add zest to any food that you can.