Preheat the oven 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Place the sweet potato on the oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until just tender, 20 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

While the sweet potato is roasting, cut the capsicum into 1cm chunks. Slice the corn cob in half. Roughly chop the coriander. Grate the carrot (unpeeled). Drain and rinse the red kidney beans. Bring a medium saucepan of salted water to the boil.

SPICY! Use less of the spice blend if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the capsicum and cook, stirring occasionally, until softened and charred, 3-4 minutes. Reduce the heat to medium-high. Add the kidney beans and grated carrot and cook until softened, 2 minutes. Add the Mexican Fiesta spice blend and stir until fragrant, 1 minute.

Add the diced tomatoes with garlic & olive oil, brown sugar and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the fyring pan. Season to taste with salt and pepper, then transfer to a medium baking dish. Top the bean mixture with the roasted sweet potato, then sprinkle with the shredded Cheddar cheese. Bake until the cheese has melted and the bean mixture is bubbling, 10 minutes.

While the chilli is baking, place the corn into the boiling water and cook until the corn kernels have turned bright yellow, 3-4 minutes. Drain. Wipe out the large frying pan and return to a high heat. Add the corn cob and cook, turning occasionally, until lightly charred all over, 5 minutes. Spread some smokey aioli (see ingredients list) over a plate and roll the corn cobs in the aioli to coat.

Divide the Mexican bean chilli bake between plates. Sprinkle with the coriander and serve with the Greek yoghurt and smokey corn cobs.