Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle with the roasted spice and herb blend and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the red onion. Drain and rinse the black beans in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced pepper and onion and fry until just soft, 5-6 mins. Continue to stir while it cooks.

Stir the tomato puree into the veg. Stir-fry for 1 min.

Add the beans, vegetable stock paste, hot sauce, honey and water for the sauce (see pantry for both amounts) to the pan. Season with salt and pepper, then mix to combine. 

Bring to the boil, then simmer until the sauce has thickened, 4-5 mins. 

Meanwhile, zest and halve the lime.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

In a small bowl, squeeze in half the lime juice. Add the avocado and stir to combine. 

When the beans are ready, stir in the lime zest.

Slice the remaining lime into wedges. 

Once the wedges are ready, divide between your bowls. Spoon over the beans and remaining sauce in the pan- wedges loaded!

Top with the avocado chunks and crumble over the cheese. 

Drizzle over the mayonnaise (see pantry for amount) to finish. Serve with a lime wedge on the side.

Enjoy!