Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel!). Put the sweet potato chunks onto a large, low-sided, baking tray. Drizzle with oil, sprinkle on half of the Cajun spice, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and thinly slice the onion. Heat a splash of oil in a large frying pan on medium-high heat. Once hot, add the onion and kale and cook, stirring occasionally, until soft and golden, 6-8 mins. Lower the heat as needed. Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Grate the cheese.

Once the onions and kale are cooked, add the garlic and remaining Cajun spice mix (add less if you don't like heat!) and cook, stirring, for 1 min. Add the passata, water (see ingredients for amounts), vegetable stock paste, BBQ sauce, kidney beans and season with salt and pepper. Stir together, bring to a simmer and cook until thickened, 8-10 mins.

Once the sweet potato is cooked, add this to the chilli and stir through. Add a splash of water to loosen if you need to. Taste and season with salt and pepper if needed.

When everything is ready, divide the rice between bowls and serve with the sweet potato chilli on top. Top with the soured cream and the cheese. Enjoy!