Bring a pot of water to boil. Cut the sweet potato into 1 cm chunks.

Place the sweet potato onto a baking tray and cover with Cajun spice. Place in the oven and cook for 30 minutes.

Add the Basmati rice to the pot of boiling water, reduce the heat to medium, and cook for 12 minutes.

Heat a frying pan on high. When hot, add the pepper and cook for 8 minutes. Crush the garlic and add it to the frying pan, stir for 1 minute.

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

Combine the sweet potato with the chilli.

Split the rice between two bowls, add the chilli and top with cheddar cheese and sour cream.