Sweet potato black bean chilli with zesty quinoa

Ingredients

• 1 tbsp rapeseed oil
• 2 sweet potatoes, peeled and cut into 1 in cubes
• 1 onion, chopped
• 2 fat garlic cloves crushed
• 1 red chilli, seeds removed if you don't like it too hot, and finely chopped
• small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chipotle paste (ensure you use a gluten-free variety)
• 1 heaped tsp vegan-friendly yeast extract
• 2 x 400g cans chopped tomato
• 400g can black bean
• 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
• zest and juice 1 lime
• 1 tbsp pumpkin seed
• 1 ripe avocado, peeled and cubed

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