1. Set oven to 220ºC. Cut sweet potatoes into wedges and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until golden.

2. Thinly slice onion, ribbon carrot and cucumber (see notes). Chop coriander. Toss in a large bowl with cabbage, 2 tbsp vinegar and 1/2 tbsp honey. Season with salt and set aside.

3. Crush 1/2 garlic clove and combine in a small bowl with 1/2 cup yoghurt and 2 tbsp sweet chilli sauce. Slice chilli.

4. Slice tempeh and rub with 1/2 tbsp oil to coat. Cook in a frypan over medium heat for 2-3 minutes to warm through.

5. Slice open buns and place in the oven to warm for 1-2 minutes.

6. Assemble burgers with sweet chilli sauce, tempeh, pickled vegetables and chilli. Serve with sweet potato wedges and extra sauce for dipping.

Notes:
Ribbon the cucumber up to the seeds. Discard the seeds as they will be too wet for this dish.

Deseed chilli for less heat.

Gluten free alternative - buns are replaced with GF rolls.

Sweet potatoes 800g

red onion 1/2
carrot 1
Continental cucumber 1/2
Coriander 1/2 bunch
Red cabbage 1/2 bag (200g)

Natural yoghurt 1/2 cup (125g)
red chilli 1

tempeh 1 packet

Charcoal brioche buns 4-pack

From your pantry:
oil (for cooking), salt, pepper, rice or white wine vinegar, honey, sweet chilli sauce, 1 garlic clove