Preheat the oven to 175 ℃ and place the diced sweet potato on a parchment paper line tray.Step 2:
Drizzle with olive oil, salt and pepper and bake for 18 to 20 minutes until crispy.Step 3:
Meanwhile heat up a skillet with some olive oil, fry the onion, garlic and spices.Step 4:
Add in the drained tinned beans, diced tomatoes and tomato paste.Step 5:
Let it simmer before adding in the vegetable stock, juice of half a lime and the coconut blossom nectar.Step 6:
Once the sweet potato is cooked, add the roasted sweet potato and mix well, let the chili cook for 15 minutes or so.Step 7:
While the chili is cooking, add the polenta ingredients to a saucepan and whisk while cooking until thicken.Step 8:
Just before serving, gradually mix in the cacao nibs and scoop the cooked polenta into bowls.Step 9:
Top the polenta with the chili, sliced avocado, diced red onion, corn, corn chips and lime quarters on the side.
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