Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Set aside. Halve, peel and thinly slice the onion. Peel and grate the garlic. Drain and rinse the kidney beans in a colander.

Roast the sweet potato wedges on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the onion and cook until softened, 5-6 mins. Stir occasionally.

Stir in the garlic and Mexican spice and cook for 1 minute. Pour in the tomato passata, water (see ingredients for amount), veg stock paste and red split lentils. Season with salt and pepper, stir together, bring to the boil, reduce the heat to medium-low and simmer until the lentils are tender, 20-25 mins. Stir every few mins to stop the lentils sticking to the bottom of the pan, add a splash of water if it dries out. Stir in the kidney beans halfway through cooking.

Meanwhile, zest and halve the lime. Trim and thinly slice the spring onion then set aside. Quarter the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then chop the avo into small 1cm chunks.

Squeeze half the lime juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the tomatoes and avocado and stir together. Set aside.

Once cooked, stir the BBQ sauce into the lentil mixture. Taste and add salt and pepper if you feel it needs it and a splash of water if it's a bit dry. Serve the sweet potato wedges with veggie chilli spooned over and the salsa sprinkled on top, followed by the spring onion and lime zest. Serve the remaining lime cut into wedges for squeezing over and enjoy!