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You’ll need:

  • 1kg of sweet potato (diced into 2cm pieces)

  • 1 brown onion (diced)

  • 1 red capsicum (sliced thinly)

  • 1 large clove of garlic (crushed)

  • 1 tin of diced tomatoes

  • 1 tin of corn kernels (drained)

  • 2 tsp of coriander powder

  • 2 tbsp of sweet paprika

  • 1 packet of Syndian spicy smoked chipotle

To serve:

  • Handful of chopped coriander

  • 1 lime chopped into wedges

  • 1 large avocado (diced)

  • Syndian vegan aioli (optional)

  • Vegan cheese (optional)

How to:

  • Preheat the oven to 200 degrees.

  • Place your diced sweet potato on a tray with baking paper, sprinkle with sweet paprika and a good drizzle of olive oil. Cook for 20-25 minutes

  • In a large non stick cooking pan. Cook your chopped onions on with a splash of olive oil on a medium heat. Add in your crushed garlic, coriander and (chilli if you like). Cook for 5-8 minutes until soft.

  • Turn your pan on low and then add your chopped capsicum and corn and cook for another 5 minutes on a low heat.

  • Then add in your diced tomatoes and combine. Cook for an additional 2 minutes on low. If your sweet potato is ready add it in now to your mixture and combine

  • In a separate non stick pan cook your sausages as instructed. We suggest using a splash of olive oil in the pan and rotating them. Remember they are natural so they can be delicate when cooking.

  • Once your chilli mix is all combined, serve into 4 separate bowls.

  • Carefully chop your sausages in half and put on top of your chilli.

  • Garnish with your coriander, avocado and fresh lime and enjoy.


*If you have our vegan aioli, drizzle on top for a creamy finish. *If you like chilli you can always add fresh or dried chilli flakes to your sweet potato mixture.

*If you want to bulk out the meal you could always serve with rice.



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