• Before starting, preheat the oven to 450°F.
  
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.
• Meanwhile, peel, then cut sweet potato into 1/2-inch cubes.

• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp and charred in spots. Season with salt and pepper.
• Remove the pan from heat, then transfer peppers to a plate to cool.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 16-18 min, until golden and cooked through.**

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook for 5-6 min, breaking up patties into bite-sized pieces, until crispy.** 
• Add Tex-Mex paste, chipotle sauce and 1/3 cup (2/3 cup) water. Cook for 2-3 min, stirring occasionally, until slightly thickened. 
• Remove from heat. Season with pepper. Cover to keep warm. 

• Cut tomatoes into 1/4-inch pieces.
• Thinly slice green onion.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• To a medium bowl, add tomatoes, half the charred peppers, half the green onions, half the lime juice and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine.

• To a small bowl, add sour cream, lime zest and remaining lime juice. Season with salt and pepper, then stir to combine.
• Fluff rice with a fork, then stir in remaining peppers and remaining green onions.
• Thinly slice chicken.
• Divide rice between bowls. Top with sweet potatoes, Beyond Meat®, chicken and DIY salsa.
• Dollop with lime crema.
• Squeeze a lime wedge over top, if you like.

If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the top of the oven for 16-18 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.