Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Zest, then juice half the lime (use whole lime for 4 ppl). Peel, then mince or grate half the ginger.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and Thai Seasoning. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, until golden-brown on all four sides, 2 min per side. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 20-22 min.\*\* Carefully wipe pan clean.

While the pork cooks, add peppers, sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast, in the middle of the oven, stirring halfway through, until veggies are tender, 18-20 min.

While the pork and veggies roast, whisk together lime juice, lime zest and 1 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] to the vinaigrette, if desired.) When veggies and pork are almost done, add spinach to the bowl with vinaigrette, then toss to coat.

Heat the same pan (from step 2) over medium. Add peanut butter, sriracha, soy sauce, 1 tsp ginger and 1/3 cup water (dbl both for 4 ppl). Bring to a gentle simmer. Cook, stirring, until sauce thickens, 2-3 min. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)

Add roasted veggies to the bowl with spinach, then toss to combine. Slice pork. Divide salad between plates and serve pork on top. Drizzle peanut sauce over pork.