Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Pierce your sweet potato[es] with a fork, then cook in the microwave for 5-7 min or until slightly softened Transfer the softened sweet potato[es] to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper Put the tray in the oven and cook for 12-15 min or until the skin is crispy

Meanwhile, peel and finely chop your red onion[s] Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small bite-sized pieces Peel and finely chop (or grate) your garlic Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat Once hot, add the chopped onion and chopped garlic and cook for 4 min or until the onion has started to soften

Whilst the onion is softening, drain and rinse your black beans Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Once the onion has softened, add your ground cumin, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!) and the juice of half your lime[s] and cook for 1 min further Cut the remaining lime into 1 wedge per person

Add the chopped pepper, drained black beans, vegetable stock and chopped tomatoes and cook over a low heat for 15-20 min or until the sauce has thickened – this is your chilli 'non' carne

Once done, remove the baked sweet potato[es] from the oven and carefully slice in half lengthways Add a drizzle of olive oil and a pinch of salt

Serve the chilli 'non' carne over the halved baked sweet potato and dollop your smashed avocado on top Tear your coriander over the top and garnish with a lime wedge and a grind of black pepper Enjoy!