• Set air fryer to 200°C. Cut sweet potato into bite-sized chunks. • In a medium bowl, combine sweet potato, sweet soy seasoning and a drizzle of olive oil. • Place veggies into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with sweet soy seasoning and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato chunks between two trays.

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

• Slice lemon into wedges. • Trim and roughly chop pea pods. • In a large bowl, combine sweet chilli sauce, a good squeeze of lemon juice and a drizzle of olive oil. Set aside.

• Cut Japanese tofu into 2cm chunks. • When sweet potato has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• To bowl with dressing, add deluxe salad mix and pea pods, tossing to combine. Season to taste.

• Slice chicken. • Drain pickled cucumber. • Divide roasted soy sweet potato, Japanese tofu, chicken, cucumber and deluxe salad between bowls. • Drizzle over sesame dressing. Sprinkle over mixed sesame seeds. Enjoy!