Plant Based Chilli Loaded Sweet Potato Fries

Roast the sweet potato wedges on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out. Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion and cook until softened, 5-6 mins. Stir occasionally.

Stir in the garlic and Mexican spice and cook for 1 minute. Pour in the tomato passata, water (see ingredients for amount), veg stock powder and red split lentils. Season with salt and pepper, stir together, bring to the boil, reduce the heat to medium low and simmer until the lentils are tender, 20-25 mins. Stir every few mins to stop the lentils sticking to the bottom of the pan, add a splash of water if it dries out. Stir in the kidney beans halfway through cooking.

Meanwhile, zest and halve the lime. Trim the spring onion and thinly slice, set aside. Quarter the baby plum tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into onto a board. Chop the avo into small 1cm chunks.

Squeeze half the lime juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the tomatoes and avocado and stir together. Set aside.