Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop them on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer, then set aside. TIP: Use two baking trays if necessary.

Peel and grate the garlic. Drain and rinse the kidney beans in a sieve.

When the oven is hot, roast the sweet potato wedges on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

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

Once hot, add the garlic and Mexican style spice mix. Fry for 1 min.

Pour the tomato passata, veg stock paste, red split lentils and water for the lentils (see pantry for amount). Season with salt and pepper, then stir together.

Bring to the boil, then reduce the heat to medium-low and simmer until the lentils are tender, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it looks a little dry.

Halfway through simmering, stir in the kidney beans.

Meanwhile, zest and halve the lime. Trim and thinly slice the spring onion.

Quarter the baby plum tomatoes.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.

Squeeze half the lime juice into a medium bowl and mix in the olive oil for the salsa (see pantry for amount). Season with salt and pepper, then add the tomatoes and avocado to the bowl.

Stir together, then set your avo salsa aside.

Once the lentils are cooked, stir through the BBQ sauce. Taste and add salt and pepper if needed, adding a splash of water if it's a bit dry.

Share your sweet potato wedges between your plates and top with the veggie chilli - wedges loaded!

Spoon over the avo salsa and scatter over the spring onion and lime zest to finish.

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

Enjoy!