Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Add peppers, sweet potatoes, 1 tsp soy sauce and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, reserve 1/4 tsp Thai Seasoning (dbl for 4 ppl) in a small bowl. Pat pork dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.

When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side.Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**Carefully discard fat from the pan.

Meanwhile, add vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] for a slightly sweeter vinaigrette, if desired.)

Heat the same pan (from step 2) over medium. Add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp ginger-garlic puree, 1/3 cup water (dbl both for 4 ppl) and 1 tsp sriracha. (NOTE: Reference heat guide.) Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer, 1 min. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)Remove the pan from heat.

Thinly slice pork. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates. Top with pork. Drizzle peanut sauce over top.