• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over Tex-Mex spice blend, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

• SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! • Meanwhile, thinly slice tomato into rounds. • In a large bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • In a small bowl, combine plant-based aioli and 1/2 the mild chipotle sauce. Season to taste and set aside.

• When the wedges have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based kumara patty (see ingredients) until golden, 4-5 minutes each side. • Remove pan from the heat, then add remaining chipotle sauce. Turn patties to coat. • Meanwhile, bake plant-based burger buns directly on oven rack until heated through, 3-4 minutes.

• Slice buns in half, then spread with a layer of chipotle aioli. Top with a chipotle-glazed kumara burger, some tomato and slaw. • Serve with Tex-Mex wedges and any remaining chipotle aioli.