Step 1

Preheat your oven to 200°C. Give the sweet potatoes a good wash, and give them 4-5 pokes with a fork.

Step 2

Pop them into the oven and roast for about 45-60 minutes or until they feel soft and fluffy inside.

Step 3

While the potatoes are roasting, let's re-hydrate that TVP! Empty the packet into a large bowl.

Step 4

Toss in half of Mingle's Taco Mexican Fiesta Recipe Base and the stock cube.

Step 5

Pour in 2 cups of boiling water and give it a good stir. Set this mixture aside.

Step 6

Time for the pan magic! Heat up your olive oil in a frying pan over medium-high heat.

Step 7

Sauté the diced onion and minced garlic until they're feeling transparent.

Step 8

Toss in the diced tomatoes, cook 'em for 2 minutes, then stir in the tomato paste.

Step 9

Pour in the drained beans with half a cup of water and give it all a stir.

Step 10

Let it simmer for a couple of minutes, and then in goes the hydrated TVP with the rest of the Mingle's Taco Mexican Fiesta Recipe Base.

Step 11

If things are looking a bit thick, add more water until it's just right.

Step 12

Want more kick? Add 2 tbsp of Worcestershire sauce (just make sure it's a vegan one if you're sticking to the plant-based theme!).

Step 13

Once your sweet potatoes are perfectly roasted, make a lengthwise cut down their middles. Now, load 'em up with your freshly made plant-based Mexican mince.

Step 14

Jazz up the loaded potatoes with the zesty salsa, a squeeze of lemon juice, and sprinkle with coriander. And if you're in the mood for some extra flair and protein, go ahead and top with Greek yogurt and/or cheese.