Kumara and white bean chilli with brown rice and sour cream

Preheat oven to 200 degrees Celsius.

Remove the core from the cauliflower and cut the florets into bite sized pieces. Toss in a little oil with a pinch of salt and roast for 10 to 12 minutes, or until fully cooked. A little black char on the cauliflower is always nice.

Dice the onions and mince the garlic. In a large pot on medium heat saute the onion for 4 to 5 minutes, or until translucent and soft, stirring regularly. Add the garlic and cook for another minute.

Add the tomatoes, water, a pinch of salt and the chili spice mix. Reduce the heat to low.

Strain, rinse, then add the beans.

Bring a pot of salted water to the boil.

Cook the quinoa for 13 to 15 minutes, or until tender and sprouted.

Fold the roasted cauliflower into the chilli.

Wash and roughly chop the coriander. Keep some back for garnish, fold the remainder into the chilli. Add some water if it’s looking a little dry. Taste and add more salt, as required.

Serve quinoa topped with chilli.

Top with sour cream and remaining coriander before serving.