Preheat the oven to 200°C/400°F/Gas Mark 6. Cut the sweet potato into 1 cm chunks and place onto a baking tray. Sprinkle with cajun spice and toss to coat. Roast in the oven for 30 minutes.

Meanwhile, cook 150g of basmati rice in boiling water for 12 minutes, then drain.

In a large frying pan, heat a drizzle of oil over medium-high heat. Add the chorizo and cook for 3 minutes until browned. Add the pepper and cook for a further 8 minutes until softened. Crush the garlic and add it to the frying pan, stir for 1 minute.

Add the tomato passata, vegetable stock, kidney beans and 100ml of water. Bring to the boil and then reduce the heat to medium and simmer for 10 minutes.

Combine the roasted sweet potato with the chilli.

Split the rice between two bowls, top with the chilli and sprinkle over grated cheddar cheese and a dollop of sour cream.