Stuffed Sweet Potatoes with Banana Sriracha Mayo and Coleslaw

Sweet Potatoes

• 4 sweet potatoes (approx. 230 g each)
• 20 g olive oil
• 4 pinches salt
• 4 pinches ground black pepper

Banana Sriracha Mayo

• 250 g sunflower oil
• 1 banana cut in pieces
• 30 g sriracha sauce
• 1 medium egg (see tip)
• ½ tsp fine sea salt or to taste
• 2 - 3 pinches ground black pepper to taste

Coleslaw

• 150 g carrots cut in pieces
• 50 g onions quartered
• 250 g cabbage leaves cut in pieces
• 5 g cider vinegar
• 2 - 3 pinches fine sea salt to taste
• 2 - 3 pinches ground black pepper to taste

Lentil Sauce

• 100 g onions quartered
• 3 garlic cloves
• ½ - 1 fresh jalapeño chilli deseeded and cut in pieces
  o ½ - 1 pickled jalapeño chilli deseeded and cut in pieces
• 20 g vegetable oil
• 300 g lentils
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 500 g water
• 1 tsp salt
• 2 - 3 pinches ground black pepper to taste
• fresh coriander for serving
• 1 lime cut in wedges, for serving