Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. For the last 5 minutes of cook time, sprinkle over the shredded Cheddar cheese and return to the oven until melted. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!

SPICY: The spice blend is spicy, use less if you're sensitive to heat! While the sweet potato is roasting, finely chop the garlic (or use a garlic press). Cut the cauliflower into small florets. Place the garlic and cauliflower on a second oven tray lined with baking paper. Sprinkle with the Mexican Fiesta spice blend (see ingredients list), drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender and golden, 15-20 minutes.

While the cauliflower is in the oven, slice the kernels from the corn cob. Roughly chop the tomato. Roughly chop the coriander. Zest the lime to get a pinch, then slice into wedges. Place the slaw mix in a bowl with a good squeeze of lime juice. Season with salt and pepper and toss to coat. Set aside. In a small bowl, mix together the lime zest, mild chipotle sauce and mayonnaise. Set aside.

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a bowl and allow to cool slightly. TIP: Cover the pan with a lid if the kernels are "popping" out.

Just before serving, add the tomato and 1/2 the coriander to the bowl with the corn. Drizzle with olive oil and toss to combine. Season to taste with salt and pepper.

Divide the cheesy sweet potato, slaw, Mexican cauliflower and corn salsa between bowls. Drizzle with the chipotle mayonnaise and garnish with the remaining coriander. Serve with any remaining lime wedges. TIP: Serve everything tossed together if you prefer!