Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of oven, stirring halfway through, until golden-brown and tender, 18-20 min.

While sweet potatoes roast, core, then cut pepper into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper. Remove pan from heat, then transfer peppers to a plate to cool.

Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Break up patties into bite-sized pieces. Cook until slightly crispy, 5-6 min.\*\* Add remaining Mexican Seasoning, tomato sauce base and 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove from heat, then season with pepper. Cover to keep warm.

While Beyond Meat® cooks, quarter tomatoes. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, half the peppers, half the green onions, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining peppers and remaining green onions. Divide rice between bowls. Top with sweet potatoes, Beyond Meat® and DIY salsa. Dollop lime crema over top.