Fodmap friendly Mexican sweet potato chilli bowl

Although it’s not something I have discussed extensively on social media, here is a fact about me: I currently have an absolutely rotten digestive system. Although it started subtly, the list of foods that make me feel unwell seems to be overtaking the list of foods that don't, at an alarming rate. 

I somehow, a year ago now, contracted a seemingly run of the mill virus that resulted in gastroparesis – a condition whereby the stomach pumps and digests food at an exponentially slower rate than nature intended.

Whether my increased sensitivity to food is a result of this, or an additional fun fact, remains to be seen. All I know is that I feel rubbish on a daily basis, and this has become more acute in recent times (hence the radio silence here over the past couple of weeks, apologies)

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I’ve been aware of the FODMAP diet for a while now, but it’s never been something I have been overly keen to try. If you have read the restricted food list, you will understand why. However, as the list of what I can eat without having to go foetal becomes more and more refined, it seems I have little choice but to pay credence to old mate Sue Shepard and her cronies.

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Onto the recipe. Mexican is a cuisine that I hold very dear to my heart. Back when life was as simple as avoiding gluten, Mexican was a go to cuisine for it’s gluten friendly, vegetarian friendly options. Always something for everyone. However, when you take onion, garlic and beans out of the equation, things get a lil bit more tricky. Enter the sweet potato chilli. It still has the tastes and vibes of your standard Friday night Mexican, except without the additional bloating, night in the bathroom/in solitary confinement with a window cracked. Having my cake, eating it, not horrifying friends and family as a result. I consider that a win.

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INGREDIENTS

Roughly 500g sweet potato, cut into small cubes
3-4 large tomatoes, cubed
3 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons coriander powder
1 teaspoon cinnamon
1 teaspoon brown sugar
Chilli powder, to taste
1 cup of water
Coriander, chopped
1 cup of white rice (if you can handle brown then go for it)
Olive oil, salt and pepper

OPTIONAL EXTRAS
sour cream, avo, cheese, tomatoes, da world is your oyster

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METHOD.

1. Preheat the oven to 180 degrees.
2. When the oven is ready to go, pop your sweet potato cubes in and spray with some olive oil and salt. Cook for about an hour, or until they are squishy and brown. You can go and read a book or catch up on what Taylor Swift tweeted to Nicki Minaj. Funnily enough my vote goes to the book, but each to their own.
3. When your sweet potatoes are nearly ready, grab a large pot and add 2 cups of rice. Fill it almost to the top with water and bring it to the boil. Once boiling, turn it down and monitor it until the rice is cooked. Ain't nobody got time for the absorption method here (aka the soaking your pan for ten hours afterwards method)
4. In a large saucepan, heat a generous amount of olive oil and add the chopped tomatoes. Continue cooking on a medium heat until they lose their shape. You can add 1/2 cup of water here if the pan starts to get dry.
5. Mix your spices, sugar and seasoning together in a small bowl, and throw them into the pan. Mix them in and allow the sauce to become fragrant before adding another 1/2 cup of water and your sweet potato chunks. 
6. Stir thoroughly and let the mixture cook for around 10 minutes. Remove from the heat and serve with rice and toppings of choice. If you can handle it, some melted cheese (hint: lots) and sour cream create something akin to heaven in a bowl.