Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

In the meantime, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

While the rice cooks, peel and grate the garlic (or use a garlic press).

Zest and halve the lime. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic, tomato puree and Cajun spice mix. Cook until fragrant, 1-2 mins.

Lower to medium heat, then add the water for the sauce (see pantry for amount) and vegetable stock paste. Simmer until thickened, 2-3 mins.

Meanwhile, in a small bowl, combine the soured cream and lime zest.

Add the peas, cooked rice, honey and butter (see pantry for amount) to the frying pan. Stir to combine. TIP: IF your honey has hardened, pop it in a bowl of hot water for 1 min. 

Once roasted, stir the sweet potato through the spicy rice. Squeeze in the juice from half the lime. Taste and season with salt and pepper if needed.

When ready, share the spicy rice between your bowls.

Crumble over the Greek style salad cheese and top with a dollop of zesty soured cream.

Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!