• Cut sweet potatoes into 1/2-inch pieces.
• Add sweet potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. 
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Core, then cut pepper into 1-inch pieces.
• Thinly slice green onions, keeping white and green parts separate.

• Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine.
• Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.

• Meanwhile, add mayo and gochujang to a small bowl, then stir to combine.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tsp (1 tsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.**
• Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired!)
• Season with pepper, to taste.

• Transfer sweet potatoes to the baking sheet with veggies, then toss to combine.
• Divide veggies between bowls. Top with Beyond Meat®.
• Dollop gochujang mayo over top.
• Sprinkle with remaining green onions.

If you've opted to get Beyond Meat®, cook it the same way as the pork, breaking up patties into smaller pieces, until crispy, 5-6 min.** Disregard instructions to drain excess fat.