Method

Preheat oven to 200°C (400°F). Scrub sweet potatoes, pierce with a fork, and rub with ½ tablespoon olive oil and a pinch of sea salt. Bake on a tray for 40–45 minutes until soft.
While the potatoes bake, heat ½ tablespoon olive oil in a pan over medium heat. Add red onion and garlic; sauté for 2 minutes until softened.
Add cumin, smoked paprika, cinnamon, and a pinch of sea salt; cook for another minute.
Stir in tomato purée, fresh tomato, chopped tomatoes, 1 teaspoon apple cider vinegar, and honey. Simmer for 5 minutes.
Add mixed beans; simmer for an additional 10 minutes.
In a bowl, combine white cabbage, red cabbage, carrot, and apple. In a separate small bowl, whisk yoghurt, Dijon mustard, remaining teaspoon apple cider vinegar, and a pinch of sea salt.
Mix dressing into the vegetables and toss thoroughly.
Slice open baked sweet potatoes, fluff interiors with a fork, and top with the 5-bean chilli.
Serve with crunchy coleslaw.

Gut Health Benefits

Sweet Potatoes: Prebiotic fibre promotes microbiome diversity.

Mixed Beans:Rich in resistant starch and fibre, nourishing beneficial gut bacteria.

Cabbage & Carrot: Polyphenols and fibre support digestion.

Apple Cider Vinegar: Acetic acid enhances digestion and gut microbiome balance.

Probiotic Yoghurt: Strengthens beneficial gut bacteria

Nutritional Breakdown

(approx per serving)

Calories: 480 kcal
Protein: 16g
Carbohydrates: 72g
Fibre: 14g
Fats: 12g
Sugar: 16g
Sodium: 300mg

Gut-Health Bacteria Supported

Bifidobacterium: Nourished by fibre-rich beans, sweet potatoes, and cabbage.
Lactobacillus: Supported by probiotic yoghurt and apple cider vinegar.
Roseburia: Benefits from resistant starch in beans and sweet potatoes.