• If desired, peel sweet potatoes.
• Cut sweet potatoes into 1/2-inch pieces.
• To an unlined baking sheet, add sweet potatoes and 1 tsp (2 tsp) oil. Season with salt, pepper and half the Zesty Garlic Blend, 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 hot pepper into 1-inch pieces. (TIP: We recommend using gloves when prepping hot peppers.)
• Thinly slice green onions, keeping white and green parts separate.

• To another unlined baking sheet, add hot peppers, zucchini and 1 tsp (2 tsp) oil. Season with salt, pepper and remaining Zesty Garlic Blend, then toss to combine.
• Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.

• Meanwhile, in a small bowl, combine mayo and sriracha. (TIP: If you prefer thinner mayo sauce, stir in water, 1 tsp at a time, to reach desired consistency.)
• Heat a large non-stick pan over medium-high.
• When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-5 min. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate. 

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Add soy sauce, ginger-garlic puree and green onion whites to the pan, then stir to combine. (TIP: Add a pinch or two of sugar, if desired.)
• Season with pepper.
• Remove from heat, then cover to keep warm.

• Divide sweet potatoes and veggies between bowls. 
• Top with turkey, then drizzle sriracha mayo over top.
• Sprinkle sesame seeds and green onion greens over top. 

If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the pork.**