3 tablespoons extra virgin olive oil or melted coconut oil
2 teaspoons sweet paprika
Sea salt and black pepper
Heat oven to 220°c, line a large baking tray with greaseproof paper, place sweet potato wedges on tray, drizzle with olive or coconut oil, sprinkle sweet paprika and season with sea salt, then toss to coat evenly.
Bake sweet potato wedges by spreading across the tray and placing in oven for
25-30 minutes. On a separate lined tray, place cauliflower florets, sprinkle with ground turmeric and drizzle with olive oil, toss to coat and place in oven with sweet potato wedges. Remove cauliflower after 20 minutes.
Cook burgers while wedges and cauliflower are in the oven. Heat a large frypan on medium heat, add 2 tablespoons olive oil, followed by Vegie Delights Smokey BBQ Burgers. Cook 10-12 minutes, turning half way, remove from pan, cover and set aside.
Fry Vegie Delights Bacon Style Rashers in pan for 2-3 minutes, turning halfway.
Make burgers with layers of tomato chutney, rocket, Spanish onion, Smokey Bbq Burger, Bacon Style Rashers, turmeric roast cauliflower, American mustard and serve with sweet potato wedges.