• 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. (TIP: 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 protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
• 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 protein shreds, then drizzle sriracha mayo over top.
• Sprinkle sesame seeds and green onion greens over top. 

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.**