• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice sweet potato into ½-inch pieces. Trim and halve mushrooms. Halve, peel, and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and grate ginger. Zest and quarter lime.

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss sweet potato, mushrooms, and onion on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (You’ll use the remaining Fry Seasoning in the next step.) • Roast on middle rack until browned and tender, 20-25 minutes total (you’ll start the zucchini after 5 minutes).

• Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, remaining Fry Seasoning, and salt. • Once veggies have roasted 5 minutes, place sheet with zucchini on top rack. • Roast until zucchini is browned and tender, 15-20 minutes.

• Meanwhile, in a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice, and ginger to taste. • In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once veggies and zucchini are done, combine on one baking sheet and toss with honey miso dressing. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt. • Divide rice between shallow bowls or plates. Top with veggie jumble. Drizzle with creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side.