Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. Divide the sweet potato, zucchini and carrot between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat then spread out in a single layer and roast until tender, 25-30 minutes. TIP:Cut the veggies to size so they cook in time.

While the veggies are roasting, combine the All- American spice blend (see ingredients) and a drizzle of olive oil in a large bowl. Add the pork loin steaks, season with salt and pepper and toss to coat. Set aside.

Slice the kernels off the corn cob. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a high heat and add the corn. Cook until charred, 4-5 minutes. Transfer to a large bowl.

Return the frying pan to a medium-high heat. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. TIP: Pork can be served slightly blushing pink in the centre.

Transfer the roasted veggies to the large bowl with the corn. Add the baby spinach leaves and 1/4 of the smokey aioli and toss to coat. Season to taste.

Slice the spiced pork steaks. Sprinkle the roast veggie toss with the flaked almonds. Divide the pork and roast veggie toss between plates and serve with the remaining smokey aioli.