1. Bake your sweet potato using your desired method - microwave or conventional oven.
2. While your potatoes are baking you can make the chili.
3. Saute the diced onion, chopped garlic and diced bell pepper in a teaspoon of extra virgin olive oil over medium heat in saucepan for 3 minutes or until softened. The onions should appear translucent.
4. While the veggies are sautéing, warm the chorizo seitan in a separate skillet. No oil needed.
5. Add the vegan chorizo, kidney beans, tomato purée, chili powder, cumin, mixed herbs and paprika and mix thoroughly
6. Add the water, stir thoroughly and simmer for 15-20 minutes.
Assemble:
1. Remove your potatoes from the oven and slice the top lengthways and pinch together to open the potato to make room for the chili mixture.
2. Top with the chili, avocado and a bunch of arugula.