Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into bite-sized chunks. Cut the cauliflower into small florets. Place the sweet potato, cauliflower and AllAmerican spice blend on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

While the veggies are roasting, slice the kernels off the corn cob. Grate the carrot (unpeeled). Roughly chop the coriander. Finely zest the lime to get a generous pinch, then slice into wedges. In a small bowl, combine the lime zest and 1/2 the sour cream. Set aside.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.

SPICY! The chipotle sauce is spicy, add less if you are sensitive to heat. In a medium bowl, combine the shredded cabbage mix, carrot, remaining sour cream, mild chipotle sauce and a pinch of salt. Set aside.

Add the coriander, a generous squeeze of lime juice and a drizzle of olive oil to the charred corn. Season and toss to combine.

Divide the spiced cauliflower and sweet potato between bowls. Serve with the slaw and the charred corn salsa. Top with the lime cream. Serve with the remaining lime wedges.