BOL Mexican Sweet Potato Chilli
£3.00 (£8.70 per kg)
Mexican sweet potato chilli: Sweet potato, tomato and red pepper with brown rice and red quinoa in a spicy chilli sauce.
Water, Sweet Potato (14%), Tomato (8%), Red Pepper (8%), Onion, Brown Rice (7%), Sweetcorn, Black Turtle Beans, Tomato Juice, Kale, Green Chilli Jalapeño (3%), Pinto Beans, Red Quinoa, Tomato Purée, Muscovado Sugar, Smoked Paprika, Rapeseed Oil, Garlic Purée, Cornflour, Ginger Purée, Red Wine Vinegar, Coriander, Thickener: Pectin, Cumin, Salt, Chipotle Chilli Powder, Black Pepper, Thyme, Antioxidant: Citric Acid
|Typical values||per 100g||per BOL|
|- Saturates||0.3g||1.0 g|
|- Sugars||4.5g||15.5 g|
RI* per BOL. *Reference Intake of an average adult (8400kJ/2000kcal)
Heat Up, Eat Up and Upcycle.
Microwave in just 3 minutes: Remove card sleeve and lid. Replace the lid loosely leaving a clear venting gap and heat on full power for 2 minutes (Cat E - 900W). Stir, and cover again then heat of full power for a further 1 minute until piping hot throughout. Let it stand for at least 30 seconds before tucking in. Enjoy straight out of the pot or pop into a bowl.
Heat on the hob in 6-8 minutes: Pour everything into a wok or saucepan and add 2 tbsp of water. Heat over a low to medium heat for 6-8 minutes stirring occasionally until it's thoroughly hot. Then pop your BOL into a bowl and enjoy.
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