Preheat oven to 190°C/fan 170°C/gas mark 5.
Place the sweet potato cubes into a bowl. Drizzle over the oil, add the paprika and garlic powder and mix thoroughly.
Place the sweet potato cubes onto a baking tray and roast in the oven for 25 minutes or until soft.
For the sauce, place the oil, onion, garlic, basil, tomatoes and paprika in pan over a medium heat and fry for 5 minutes or until the vegetables are soft.
In a separate bowl, mix together the vegan mayo, garlic purée and parsley.
Pour the sauce into a bowl, top with the potatoes and aioli and serve.
Serve as part of a tapas selection to share or as a main for one.
Add some chili to the sauce for a spicy kick!
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.