Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 15-18 min.

Meanwhile, 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 (1 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Season with salt and pepper, to taste.Remove the pan from heat, then transfer peppers to a plate to cool.

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Add Tex-Mex paste, Zesty Garlic Blend and 1/3 cup (2/3 cup) water. Cook, stirring occasionally, until slightly thickened, 2-3 min. Remove from heat. Season with pepper, to taste. 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 ppl). Cut remaining lime into wedges. Add tomatoes, half the charred peppers, half the green onions, half the lime juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.

Add guacamole, 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, plant-based protein and DIY salsa. Dollop with lime guacamole.Squeeze a lime wedge over top, if desired.