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
  of 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