Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Cut the capsicum into bite-sized chunks. Cut the red onion into thick wedges. Place the sweet potato on a lined oven tray. Place the capsicum and onion on a second lined oven tray. Drizzle both trays with olive oil and season with the salt and a good pinch of pepper. Toss to coat, then roast until tender, 25-30 minutes.

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the veggies are roasting, slice the lime into wedges. Roughly chop the coriander. Drain the sweetcorn. In a medium bowl, combine the chicken tenderloins, Tex-Mex spice blend and a pinch of salt and pepper. Drizzle with olive oil and toss to coat.

Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. In a small bowl, combine the garlic sauce, 1/2 the coriander and a squeeze of lime juice. Season to taste. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-4 minutes (depending on thickness). Remove from the heat. TIP: Don't worry if the chicken chars a bit, this adds to the flavour! Chicken is cooked through when it's no longer pink inside.

Add the roasted veggies, baby spinach leaves and remaining coriander to the corn. Drizzle with olive oil, season to taste and toss to coat.

Slice the Tex-Mex chicken. Divide the veggie toss between plates and top with the chicken. Spoon over the garlic-lime sauce. Serve with any remaining lime wedges.