Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into bite-sized chunks. Place the sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the sweet potato is roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion, then stir to coat. Set aside until just before serving.

Slice the kernels from the corn cob. Drain and rinse the red kidney beans. Slice the lime into wedges. Roughly chop the coriander. Scoop out the avocado flesh using a spoon and mash in a medium bowl. Add the 1/2 the coriander, a good squeeze of lime juice and a drizzle of olive oil to the avocado. Stir until smooth and well combined. Season to taste. Finely chop the tomato and transfer to a bowl.

Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to the bowl with the tomato. Add a squeeze of lime juice and season. Toss to combine. TIP: Cover the pan with a lid or foil if the kernels are "popping" out.

SPICY! This spice blend is hot, use less if you're sensitive to heat. Return the pan to a medium heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.

Drain the pickled onion. Divide the sweet potato, Mexican beans and guacamole between bowls. Top with the charred corn salsa, pickled onion, light sour cream and remaining coriander. Serve with any remaining lime wedges.