Season the sweet potato and chicken separately with 1 tbsp Cajun seasoning each.
Add them onto separate trays and bake at 180°C for 30 minutes.
Remove the chicken from the oven and leave the sweet potato in for a further 10 minutes.
Meanwhile, fry the sweetcorn with the Tajín until slightly charred.
Divide the sweet potato, chicken and sweetcorn between 5, then top each bowl with 75g roasted red peppers, 1 spring onion and 40g southwest sauce.
