Begin by adding the diced onion to a large pan, add 1" of water and cook gently on a low heat with a lid secured, for 6 minutes.
After 6 minutes, add the diced sweet red pepper and sweet potatoes and return the lid and cook for a further 5 minutes.
Next, add the garlic, chilli, black beans, passata, vine tomatoes, boullion powder or veg stock, dried mixed herbs, blackstrap molasses, wholegrain mustard and a cup of water. Bring to the boil then turn down to a simmer for 15 minutes with the lid secured.
After 15 minutes, remove the lid and give everything a good stir to prevent sticking to the bottom of the pan.
Now, stir through the spinach until incorporated.
Serve with the quinoa and avocado and season to taste.