• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut carrot into bite-sized chunks.

• Place onion, diced potatoes and carrot on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Help toss the veggies and seasoning.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.  • Add All-American spice blend and the butter and cook, tossing, until fragrant, 1 minute. • Remove pan from heat, then add BBQ sauce and the honey. Toss beef strips to coat.

• When the veggies are done, add baby spinach leaves to the tray and toss to combine. • Crush corn chips in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with BBQ-glazed beef strips and crushed corn chips. • Dollop with sour cream to serve. Enjoy! Little cooks: Join the fun and help crush the corn chips!