Preheat your oven to 240°C/220°C fan/gas mark 9. 

Chop the sweet potatoes into 2cm chunks (no need to peel), then 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. 

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the vegetable stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Next, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Zest and cut the lime into wedges. 

Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once the corn is charred, add a drizzle of oil to the pan and lower the heat. Add the garlic and Cajun spice mix (add less if you'd prefer things milder), then stir-fry for a further 30 secs. 

Stir in the passata and remaining vegetable stock paste along with the sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until thickened, 5-6 mins. 

While the sauce simmers, cut the tomato into 1cm chunks and pop into a medium bowl. 

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

Drizzle over some olive oil and squeeze in some lime juice from a lime wedge. Season with salt and pepper, mix together, then set your salsa aside. 

Once roasted, stir the sweet potatoes into the sauce. Season with salt and pepper, squeeze in a little lime juice, then remove from the heat. Add a splash of water if it's a little too thick.

Fluff up the bulgur with a fork, stir through the lime zest, then share between your bowls. Top with the spiced stew. 

Serve with the salsa on the side and top with a dollop of soured cream. Serve any remaining lime wedges alongside for squeezing over.