• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Peel sweet potatoes, if you like, then cut into 1/2-inch pieces.
• To an unlined baking sheet, add sweet potatoes and 1 tsp (2 tsp) oil. Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat. 
• Roast in the middle of the oven for 16-20 min, flipping halfway through, until tender and golden.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Core, then cut pepper into 1-inch pieces.
• Thinly slice green onions, keeping white and green parts separate.

• To another unlined baking sheet, add green peppers, zucchini and 1 tsp (2 tsp) oil. Season with salt, pepper and remaining Zesty Garlic Blend, then toss to combine.
• Roast in the top of the oven for 16-20 min, stirring halfway through, until tender-crisp.

• Meanwhile, in a small bowl, combine mayo and 1 tsp (2 tsp) sriracha. (Like things spicy? Add more sriracha!)
• Heat a large non-stick pan over medium-high.
• When hot, add sesame seeds to the dry pan. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate. 

• Reheat the same pan over medium-high.
• When hot, add 1/2 tsp (1 tsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
• Add soy sauce, ginger-garlic puree and green onion whites, then stir to combine. (TIP: Add a pinch or two of sugar, if you like.)
• Season with pepper.
• Remove from heat, then cover to keep warm.

• Divide sweet potatoes and veggies between bowls. 
• Top with chicken, then drizzle sriracha mayo over top.
• Sprinkle sesame seeds and green onion greens over top. 

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork.**