Preheat the oven to 200C. Add the sweet potato to a pan of boiling water and cook for 8 minutes. Drain and allow to steam dry. Toss the sweet potato with the cajun seasoning and 1tbsp olive oil and put onto a baking sheet. Season, then bake for 20-25 minutes, turning half -way through.
Place a large frying pan over a medium heat. Add the mango, lime juice, vinegar, honey and garlic. Simmer on a medium-high heat for 6-7 minutes until thick, adding 2-3 tbsp water if it starts to get dry. Add hot sauce to taste. Pour the sauce into a heatproof bowl and carefully clean the pan.
Prepare the peas according to pack instructions then add the butter / vegan alternative and mint. Season then smash with a potato masher.
Return the pan to the heat. Cook the Plant-Based Chicken Breasts according to pack instructions and then add the sauce back into the pan to coat the chicken breasts in the sauce, loosening with a little extra water if needed. To serve, pile the wedges onto plates and add the peas. Top with the chicken breasts and extra of the mango and lime sauce, with an extra lime wedge.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!