• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• Remove any brown spots from potato, then peel and quarter lengthwise. Cut into 1/4-inch quarter-moons.
• Cut cauliflower into bite-sized pieces.
• Core, then cut pepper into 1-inch pieces.

• To one side of a parchment-lined baking sheet, add potatoes, peppers, Southwest Spice Blend and 1/2 tbsp (1 tbsp) oil.
• Season with salt and pepper, then toss to combine.
• To the other side of the baking sheet, add cauliflower and 1/2 tbsp (1 tbsp) oil.
• Season with salt and pepper, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)

• Roast in the middle of the oven for 20-24 min, until veggies are tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

• To a small microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
• Microwave in 15-sec increments, stirring between each, until salt dissolves.
• Add jalapeños, then stir to combine.

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions.
• Cook for 6-8 min, tossing occasionally, until onions are tender and protein shreds are cooked through.**
• Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
• Once simmering, reduce heat to medium.
• Cook for 2-4 min, until sauce reduces slightly. Remove from heat, then cover to keep warm.

• Divide roasted veggies between bowls.
• Top with protein shred mixture.
• Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
• Top each bowl with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)

If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.