Sweet Potato White Bean Chilli (high fibre and meal preppable!)

and some small life reflections

If you caught my latest video, you’ll have seen Hazel (my dog!) pick the star ingredient for this recipe — sweet potato. Also on another note, I’ve shared a bit about my evolving relationship with alcohol at the end of this post — maybe it resonates!

Having a bean-based dish — like a curry, stew, or chilli — is one of my favourite ways to meal prep for the week. It’s easy, nutritious and incredibly versatile.

What I love most is that it doesn’t feel repetitive. You can serve it with different sides each time:

• Over rice (the obvious contender)

• Wrapped in a tortilla (a delicious and quick option)

• Or in a salad bowl for a Chipotle-style meal (think: chopped lettuce, grated cheddar, jalapeños)

Tips & Substitutions

Meal Prep Friendly:
This chilli gets even better the next day, and holds up well in the fridge. If you’re prepping ahead, store the crumble separately so it stays crisp.

Make it Vegan:
Skip the cheddar or use a plant-based cheese. It’s already packed with flavour, so it won’t feel like anything’s missing.

Bean Options:
I used cannellini beans, but butter beans or chickpeas work just as well.

Jalapeños & Acidity:
Chopped jalapeños and a splash of jalapeño pickle juice give this dish a gentle heat and tang. Want more spice? Add extra jalapeños! Want less? Remove the jalapeños and add some lime juice instead.

Fresh Finishes:
I’ve topped mine with spring onions for brightness, but fresh coriander would be great too.

Let’s Talk Toppings

I made a smoky walnut crumble by toasting chopped walnuts with smoked paprika and honey. It adds crunch, fibre, and a sweet-smoky layer that is just so delicious I might have to steal this topping for other recipes!

Swap Ideas:

• Use almonds if you don’t have walnuts

• Or skip the crumble and top with crushed tortilla chips instead

Nutrition Boost

Each portion has:
415 calories | 18g protein | 10g fibre

To bump up the protein:

• Add a spoonful of Greek or Skyr yoghurt

• Or mix in some shredded rotisserie chicken if you’re not keeping it vegetarian

Sunshine, Spritzes & Self-control 😅🍹

My relationship with alcohol? Honestly — I love a drink. Wine, prosecco, beer (IPA is my fave), Aperol spritz? Yes please!

I read (or maybe heard) something recently that stuck with me: some people really love the buzz you get from alcohol, while others don’t care much either way. I definitely fall into the first group (George, on the other hand, is the second). That buzz — I love it. But that’s also where it gets tricky.

The buzz only lasts about 15 minutes… and then you feel like you need to keep drinking to keep it going. That’s the problem.

Anymore than two drinks in one occasion and I’ll most probably get a hangover, and hangovers are rougher now (hello 30s!). Even more than the physical stuff, I notice my mood dips the days after. It feels like PMS — emotional, irritable — but I can’t blame hormones this time, only myself. 😅

I did Dry January this year and honestly, I really enjoyed it. I felt calmer, clearer. I’m not at the point where I want to give up alcohol completely, but finding balance? It’s hard, especially when the sun comes out!

It’s a long weekend here in the UK (we have Monday off of work), and normally, a long weekend would be an excuse to drink a bit more. But with my half marathon coming up soon (if my ankle holds up 🤞), I’m planning to go alcohol-free until then. I’m writing it to you guys so I hold myself accountable. 🤣

George and I have got lots of fun plans to try out some restaurants and coffee shops around Bristol this weekend. A delicious pain au chocolat, or perhaps a slice of cake, has been on my mind recently... And the weather is looking great so hopefully we’ll spend lots of time outdoors. Also I might try out some nice mocktails or non-alcoholic beers! Let me know if you have a favourite non-alcoholic substitute!

And here’s the recipe!