Step 1

Preheat the oven to 200°C.

Step 2

Spray a baking sheet with the oil then cut sweetpotatoes lengthways into halves and place skin-side down.

Step 3

Bake for 25-30 minutes or until soft.

Step 4

While the potatoes are baking, cut the avocados in half lengthways. Remove the pit, scoop out the flesh with a spoon and place the avocado in a medium bowl.

Step 5

Mash with a fork to your desired consistency.

Step 6

Add the chopped red onions, lime juice, garlic powder, maple syrup, chilli flakes and salt.

Step 7

Stir to combine then keep aside.

Step 8

On medium heat, pan fry the diced chorizo for 10 minutes then keep aside.

Step 9

To assemble, spread two tablespoons of guacamole on each sweetpotato, stick a few chorizo dices on top then sprinkle the pomegranate seeds, pine nuts and some chopped coriander.

Step 10

Drizzle with sriracha mayo then serve with rocket leaves.