• 200g chickpeas Chickpeas, canned, drained
• 160g sweet potato Sweet Potato, baked
• 80g sweetcorn Sweetcorn, canned
• 80g red cabbage Red Cabbage, raw
• 50g salsa Salsa, tomato
• 50g red onion Red Onion
• 15g lime Lime
• 2 tsp fajita seasoning
• fresh coriander

1. 1

   Prep everything first: wash and trim the sweetcorn and red cabbage, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh coriander.

Tap ingredients and steps to tick them off as you cook.