Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the red onion into 2cm wedges. Place the sweet potato on an oven tray lined with baking paper. Place the capsicum and onion on a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with the salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, slice the lime into wedges. Roughly chop the coriander. Drain the sweetcorn. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins and toss to coat.

In a small bowl, add the garlic sauce, 1/2 the coriander and a squeeze of lime juice and stir to combine. Season with salt and pepper. Set aside. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the 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). Transfer to a plate and set aside to rest. TIP: Don't worry if the chicken chars a bit, this adds to the Mexican 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 roast veggie toss between plates and top with the chicken. Spoon over the garlic-lime sauce. Serve with any remaining lime wedges.