Directions

Cut some sweet potatoes lengthwise before tossing them with oil, chili powder, salt and pepper. Roast until cooked through.

Start your vegan queso sauce by adding a quarter cup of coconut milk and 2 tbsp of tapioca starch to a pan. Add ground cumin, ground coriander, hot sauce, salt and pepper. Whisk on medium heat before adding Vitalite Plant-Based Mozzarella Flavoured Shreds and mix until melted.

Place the sweet potatoes in a shallow dish before drizzling with vegan queso sauce, pickled jalapeños, pickled red onions, and chopped cilantro.