Smoky Roast Potatoes with Rainbow Chilli Bean Bowls

Smoky Roast Potatoes with Rainbow Chilli Bean Bowls

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 28, 2017.
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The kids will love these deconstructed chilli bean bowls.

Ingredients

SMOKY ROAST POTATOES

  • 600g baby potatoes, diced 1-1.5cm
  • 2 teaspoons smoky potato spice mix

RAINBOW CHILLI BEAN BOWLS

  • 1 brown onion, finely diced
  • 1 cup frozen corn
  • 1 tablespoon mild chilli spice mix
  • 1 can mild chilli beans
  • 1 can chopped tomatoes
  • 1 carrot, grated

TO SERVE

  • 1 tomato
  • 1 carrot
  • ½ iceberg lettuce
  • 1 cup grated Colby cheese
  • 1 pottle sour cream

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss potatoes with a drizzle of oil and smoky potato spice mix on prepared tray. Season with salt and roast for about 25 minutes, until tender. Turn halfway to ensure even cooking.
  3. While potatoes roast, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 3-4 minutes, until golden. Add courgette carrot, corn and mild chilli spice mix to pan with onion and cook a further 2 minutes, until fragrant.
  4. Add chilli beans and canned tomatoes and simmer on medium heat for 4-5 minutes, until sauce has thickened. Season with salt and pepper.
  5. While bean mixture simmers, prepare veggies to serve. Dice tomato 1cm; peel and grate carrot; thinly slice lettuce.
  6. place some smoky potatoes into each bowl. Place a portion of chilli bean mixture next to potatoes, arrange the remaining salad ingredients around the bowl. Sprinkle with cheese and top with a dollop of sour cream.

Nutritional Information

Energy 1926 kj
460 kcal
Protein 18.5g
Carbohydrate 48.2g
Fat 20.2g