• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Cut cauliflower florets into bite-size pieces if necessary.

• Toss sweet potato and cauliflower on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 20 minutes.

• Meanwhile, quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop peanuts. Roughly chop cilantro. • Halve cucumber lengthwise; slice into ½-inch-thick half-moons. Season with salt.

• In a small bowl, whisk together sweet soy glaze, chili sauce, half the vinegar (all for 4 servings), and juice from half the lime.

• Once veggies have roasted 20 minutes, remove sheet from oven. Drizzle with sweet soy mixture and carefully toss to combine. • Return to top rack and roast until veggies are glazed, 3-5 minutes more.

• Divide lettuce leaves between plates; fill with glazed veggies. Top with seasoned cucumber, peanuts, and cilantro. Serve with remaining lime wedges on the side.