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Mindful Chef's healthy recipe of the week: pork chilli, avocado & sweet potato wedges

Evening Standard logo Evening Standard 19/08/2019
a plate of food on a table © Provided by Independent Digital News & Media Limited

Chilli makes the ideal transitional dish for late summer into early autumn.

Here, it’s served with smoky sweet potato wedges and cooling avocado.

Our pork comes from Farmison's outdoor-reared heritage pigs and has a lean, gamey flavour.

Recipe for two people, halve the ingredients for one person

580 calories • 55g carbs • 24g fat • 39g protein


  • 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
  • Large handful of fresh coriander


© Getty

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 (use as much of the pot as desired), 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 and sliced avocado. Drizzle over the lime juice.

More from the Mindful chef: Nori wrapped salmon, ginger & spring onion rice (Evening Standard)

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