Spread the sweet potatoes on a baking sheet lined with baking paper and drizzle with the herbs and two tablespoons of olive oil. Stir them well and bake the sweet potato in the oven for about 25 minutes until tender.
Mix the tomatoes with 1 tablespoon of olive oil, pepper and salt and add them to the sweet potato for the last 10 minutes.
Mix the red cabbage with the grated zest and juice of half a lime and season further with 1 tablespoon of olive oil and salt. Massage all the flavors well into the cabbage and let it stand until use.
Heat a tablespoon of olive oil in a frying pan and fry the vegetable balls for 6 minutes all around until golden brown. Serve the balls with the sweet potato, puffed tomatoes, pickled red cabbage, lettuce, avocado and aioli.
Serving tip:: delicious with cilantro and/or spicy sauce of your choice
