*Preheat oven to 180°C*

• Start by washing the sweet potatoes and peppers. Slice into regular bite size pieces and add to a large baking tray.
• Drizzle 2 tbsp of olive oil along with the tex-mex seasoning; 1 tsp chilli Powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, ½ tsp garlic powder and ½ tsp dried oregano, spreading with your hands to evenly coat everything.
• Pop in the oven, timer set to 40 minutes (give the tray a shake half way through).
• Meanwhile, add 1 tbsp of olive oil to a frying pan on a medium heat. Pour in the quorn pieces and season with 2 tsp of paprika, ½ tsp oregano and a pinch of salt.
• Gently fry for around 12 minutes and set aside.
• Once the timer has gone off for the tray bake, divide up the sweet potato/pepper mix into 5 meal prep bowls. Repeat for the quorn pieces. Store in the fridge and eat throughout the week.

When you are ready to eat, reheat in the mic for 2 mins and serve up with some freshly diced tomato, a dollop of sour cream, coriander and a squeeze of lime. MMMMM!