a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Chop the sweet potatoes into 1cm chunks (no need to peel).

c) Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.

a) Meanwhile, pour the boiled water into a medium saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, zest and cut the lime into wedges. 

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, add the red Thai style paste, Thai style spice mix (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins.

c) Add the coconut milk, soy, peanut butter and lentils to the pan. Stir well until combined.

d) Bring to the boil and simmer until thickened, 6-8 mins. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Once ready, stir the roasted sweet potato, sweet chilli sauce and a squeeze of lime juice into the lentils. Remove from the heat.

c) Taste and with salt, pepper and more lime juice if needed. Add a splash of water if it's a little thick.

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls. Top with the lentil curry.

c) Serve any remaining lime wedges alongside for squeezing over.