Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and return to the oven until melted.

While the sweet potato is the oven, peel garlic and crush using the flat side of a knife. Cut the cauliflower into small florets.

SPICY! This is a mild spice blend , but use less if you're sensitive to heat! Cut the corn cob in half. Place the garlic, cauliflower, and corn cob on a second lined oven tray with the Tex Mex spice blend. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender and golden, 15-20 minutes.

Roughly chop the tomato and coriander. Slice the lemon into wedges. In a large bowl, combine the slaw mix, white wine vinegar and a drizzle of olive oil. Season and toss to coat. Set aside. In a small bowl, combine the mild chipotle sauce and mayonnaise.

Add the tomato and coriander to the slaw mix. Toss to combine and season to taste.

Divide the cheesy sweet potato wedges, slaw, Mexican cauliflower and tomato salsa between bowls. Drizzle with the chipotle mayonnaise. Serve with the lemon wedges. TIP: Serve with everything tossed together if you prefer!