Step 1

Prepare mushroom / vegan fajita filling as per this recipe.

Step 2

Preheat the oven to 220° C / 425° F and coat cubed sweet potatoes in 15 ml / 1 tbsp of olive oil, season with salt, smoked paprika, cumin and cayenne pepper.

Step 3

Spread on a large baking tray and bake for about 30 minutes, flipping the pieces to the other side half way through.

Step 4

If using corn on the cob, brush the kernels with a small amount of oil and char them on a griddle pan, turning the cobs every few minutes.

Step 5

Smash avocado with a fork, season with lime juice, salt and pepper.

Step 6

Dress shredded cabbage with a small amount of olive oil, sprinkle with lime juice and stir coriander through it. Season with salt and pepper.

Step 7

Divide all of the ingredients between four bowls or assemble one bowl and store the rest of the ingredients in airtight containers, in the fridge, and assemble throughout the week as needed.