• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges 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, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• In a large bowl, combine a dollop of plant-based smokey aioli, a drizzle of olive oil and the white wine vinegar. Add slaw mix, season with salt and pepper and toss to combine. • Thinly slice tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last 30 seconds, add onion chutney, turning chicken to coat. • While the chicken is cooking, halve plant-based burger buns and bake directly on a oven wire rack until heated through, 3 minutes. TIP: For even browning, gently press down on the patties using a spatula.

• Spread burger buns with remaining plant-based smokey aioli. • Top with chicken, tomato slices and slaw. Spoon over any remaining glaze from the pan. • Serve with spiced sweet potato wedges and any remaining slaw. Enjoy!