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. Zest, then juice half the lime (use whole lime for 4 ppl). Cut remaining lime into wedges.

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 and pepper and remaining Thai Seasoning. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast pork in the top of the oven until cooked through, 14-16 min.** Drain and discard fat.

While pork sears, 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 combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 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, then stir to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] to the vinaigrette, if desired.)

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

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