Pork Chilli, avocado & sweet potato wedges : A tasty dish for late summer/early Autumn

We love Chilli in our house, and it can make the ideal transitional dish for late summer into early autumn/fall, … or if you are in the Southern Hemisphere a late winter, early Spring dish.

In this recipe suggestion, it is served with smoky sweet potato wedges and cooling avocado. For all who count the carbs and like to know the nutritional breakdown, per serving it's:

Fat 12g Protein 19.5g Carbs 27.5g

If you'd rather cut the carb count can I suggest you serve this dish with cauliflower rice, for details please see here 

Ingredients:

Serves Two

1 avocado
1 lime
1 red onion
1 tsp red chilli flakes
200g passata
2 garlic cloves
2 tsp oil
2 tsp smoked paprika
2 x 150g pork mince
300g sweet potato (lower carb option cauliflower rice)
Large handful of fresh coriander

Method:
1. Preheat the oven to 200C / gas mark 6.
2. Finely chop or crush the garlic. Finely slice the red onion.
3. Heat a medium-sized pan with 1 tsp oil on a medium heat. Fry the garlic and onion for 5 mins until softened.
4. Meanwhile, leaving the skin on, slice the sweet potato into small wedges. In a bowl, toss the wedges with 1 tsp oil, half of the paprika and a pinch of sea salt. Spread out onto a baking tray and place in the oven for 20 mins, turning halfway through.
5. Add the pork mince to the pan with the onion and cook for 10 mins until golden, breaking the mince up in the pan with a spatula. Then add the chilli flakes, the remaining paprika and passata to the pork mince and cook for a further 10 mins until the sauce has thickened. Season with sea salt and black pepper.
6. Peel and de-stone the avocado, thinly slice. Roughly chop the coriander.

7. Spoon the pork chilli onto two warm plates, sprinkle over the coriander and serve alongside the sweet potato wedges (or cauliflower rice) and sliced avocado. Drizzle over the lime juice. 
From original recipe here

Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

You will find a variety of recipe ideas/suggestions within this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan