• 16 Birds Eye Chicken Dippers
  • 1.5kg sweet potatoes
  • 3 tbsp oil
  • 1 tsp garlic powder
  • 1 tsp sweet smoked paprika
  • 1 tsp dried oregano
  • 1 avocado
  • ½ lime, juiced
  • Pinch black pepper
  • 200g cherry tomatoes
  • 2 spring onions
  • ½ lime, juiced
  • Small handful of coriander
  • ¼ tsp garlic powder
  • ¼ tsp mild chilli powder
  • Pinch black pepper
  • 125g cherry tomatoes, halved
  • 1 spring onion, chopped
  • 100g tinned black beans
  • 50g tinned sweetcorn
  • 50g grated cheddar cheese
  • Small handful coriander
  • 1 lime


  1. Make the wedges: Preheat the oven to 190°C fan. Wash and peel the sweet potatoes and cut them into wedge shapes. Add them to a bowl with the oil, garlic powder, smoked paprika and dried oregano. Mix well.
  2. Add the coated sweet potato wedges to a lined baking tray and bake in the oven for 20 minutes.
  3. After 20 minutes, add the Birds Eye Chicken Dippers to a second tray and bake both for 15 minutes.
  4. Make the guacamole: Cut the avocado in half and remove the stone. Remove the flesh of the avocado and mash it on a chopping board. Add the lime juice and a ground pepper, and mix well. Transfer guac into a bowl.
  5. Make the salsa: Add the cherry tomatoes, spring onion, lime juice, coriander, garlic powder, chilli powder and a little ground pepper to a food processor. Blitz just enough to chop up the ingredients. Transfer salsa into a separate bowl.
  6. To assemble: When the Birds Eye Chicken Dippers and sweet potato wedges are cooked and golden brown, remove them from the oven. Add the wedges to a board or large plate and place the dippers on top. Sprinkle with the remaining ingredients - cherry tomatoes, spring onions, black beans, sweetcorn, grated cheese, and coriander.
  7. To serve: Serve family-style with lime wedges and the guacamole and salsa on the side. Use the crispy Birds Eye Chicken Dippers to scoop everything up and enjoy!