- 45 min
Prepare the sweet potatoes
Preheat the oven to 400°F
Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper. Drizzle with 1 Tbsp of olive oil (double for 4 ppl.) and bake for 40 minutes, or until tender.
Prepare the ingredients
Chop the onion and cilantro.
Mince the garlic.
Cut the red pepper into small cubes.
Rinse and drain the black beans and red kidney beans.
Cook the vegetables for the chili
In a large pot, heat 1 Tbsp of olive oil (double for 4 ppl.) and cook the onion, garlic and red bell pepper for 3 minutes until softened.
Add the mexican spice mix and cook another minute. Continue stirring.
Continue cooking the chili
Incorporate the diced tomatoes (with their juice) and the black beans and red kidney beans. Let simmer over low heat for 10 minutes. Season with salt and pepper to taste.
Prepare the sauce
Chop the cilantro and cut the lime in two.
In a large bowl, squeeze and juice the lime, add the yogurt, half of the cilantro, the honey, the ground ginger, some salt and mix well.
Plate and serve
Using a spoon, dig a hole in the center of the sweet potatoes. Pour in some creamy sauce and divide chili into the sweet potatoes.
Garnish with guacamole, the rest of cilantro and more sauce.