• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, thinly slice brown onion. Thinly slice tomato. Roughly chop parsley. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. • Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook plant-based burger patties until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). • While patties are cooking, halve continental rolls and bake directly on a wire oven rack, until heated through, 2-3 minutes. TIP: For even browning, press down on each patty in the frying pan using a spatula.

• In a small bowl, combine Dijon mustard and half the plant-based mayonnaise. • In a second small bowl, combine parsley and remaining plant-based mayonnaise. • Spread a layer of parsley 'mayo' across rolls. Top with a plant-based burger patty, some caramelised onion, tomato slices and mixed salad leaves. Serve with sweet potato fries and mustard 'mayo'. Enjoy!