Sweet Potato Traybake

Roasted Vegetables

spices (red pepper flakes, cumin, smoked paprika, thyme, salt)

2 tbsps olive oil

1/2 lime (for juice)

1 big sweet potato

1 red bell pepper

1/2 red onion

Salsa

2 red tomatoes (medium size)

1/2 red onion

1 jalapeño

2 tbsps fresh coriander

For serving

tortillas

guacamole (optional)

sour cream or yoghurt (optional)

Preheat the oven to 400F/200C.

Cut the vegetables (sweet potato, bell pepper and half an onion) into bite-sized chunks. In a large bowl, combine the spices, a pinch of salt, 2 tbsps olive oil and juice squeezed out of 1/2 lime. Add the vegetables into the bowl and toss well to coat them with the spice mixture.

Line a baking tray with a sheet of baking paper. Spread the vegetables across the tray. Bake for about 25 minutes. The vegetables should be soft when pierced with a fork.

In the meantime prepare the salsa. Chop the tomatoes, the other half of the red onion, jalapeño (seeds removed) and fresh coriander. Add a pinch of salt and mix well.

Serve the roasted vegetables with warmed tortilla wraps, salsa and optionally also with guacamole and/or yoghurt.