Set oven to 220ºC. Cut sweet potatoes into wedges (or halves). Toss with oil, salt and pepper on a lined oven tray. Bake for 20 minutes or until golden and tender.
2. Brown the rissoles
Heat a frypan with oil over medium-high heat. Add rissoles and cook for 1-2 minutes on each side or until browned. Flatten to your liking with a spatula.
3. Add the sauce & simmer
Pour in crushed tomatoes and 1/2 cup barbecue sauce. Simmer over medium-low heat for 8-10 minutes or until rissoles are cooked through and sauce has reduced.
4. Prepare the salad
Roughly chop lettuce, tomatoes, capsicum and avocado. Toss together in a bowl.
5. Make the dressing
Whisk to combine 2 tbsp olive oil, 1 tbsp vinegar and 1/2 tsp honey. Add 1 (small) crushed garlic clove (optional).
6. Finish and plate
Serve barbecue rissoles and sauce with sweet potato wedges and salad. Drizzle with dressing to taste.
Roast tomatoes and capsicum with the sweet potatoes if you prefer it warm.
No beef option - beef rissoles are replaced with chicken rissoles. Increase cooking time to 4-5 minutes on each side or until cooked through.
Sweet potatoes, 800g
Beef rissoles, 600g
Crushed tomatoes, 400g
Barbecue jerk sauce, 1/2 jar *
Gem lettuce, 1 *
Yellow capsicum, 1
From your pantry
Olive + oil for cooking, salt, pepper, vinegar (of choice), honey, small garlic clove (optional)