Loaded Pork Fajita Bowl

Place the sweet potato, capsicum and onion on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

While the veggies are roasting, finely chop the garlic (or use a garlic press). Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. Add the baby spinach leaves and stir through until wilted.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5-6 minutes. Transfer to a small bowl. Slice the lime into wedges.

TIP: Cover the pan with a lid if the corn kernels are "popping" out!

SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. In a medium bowl, combine the pork strips and 1 1/2 sachets Tex-Mex spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the pork strips and cook until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining pork strips.