Before starting, preheat the oven to 425°F. Wash and dry all produce Peel sweet potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons. Cut cauliflower into bite-sized pieces. Core, then cut pepper into 1-inch pieces.

Add sweet potatoes, cauliflower, peppers, Southwest Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the Southwest Spice Blend and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Bake in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating halfway through.)

Peel, then cut onion into 1/4-inch pieces. Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)Microwave in 15-sec. increments, stirring between each, until salt dissolves.Add jalapeños, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions. Cook, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef, 4-5 min.**Carefully drain and discard excess fat. Add Tex-Mex Paste and 1/3 cup (1/2 cup) water. Bring to a simmer. Once simmering, reduce heat to medium. Cook until sauce reduces slightly, 2-4 min. Remove from heat, cover to keep warm.

Divide roasted veggies between bowls. Top with beef mixture. Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top. Top each bowl with pickled jalapeño slices. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days!)