Preheat the oven to 200°C (390°F).

Cut the sweet potatoes into wedges, toss them in oil, season with salt, pepper, and paprika, and roast for 25-30 minutes until crispy.

While the wedges are roasting, heat a tablespoon of oil in a pan over medium heat.

Cook the plant-based burger patties for 4-5 minutes per side until browned and cooked through.

Toast the burger buns lightly in the same pan or in the oven.

In a small bowl, mix together mayonnaise, grated carrots, and shredded cabbage to make the coleslaw.

Assemble the burger by layering the tomato slices, plant-based patty, and cheese on the toasted buns.

Serve the meatless burger with sweet potato wedges and a side of coleslaw.