• Cut sweet potato into 1/2-inch pieces. (TIP: If desired, peel before chopping.)
• Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the BBQ seasoning and pepper, then toss to coat.
• Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

• Thinly slice cucumber.
• Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add cucumber to the bowl, then toss to coat.

• Finely chop parsley.
• Add parsley, sour cream, mayo, half the sun-dried tomato pesto (use all for 4 ppl) and 1/2 tbsp (1 tbsp) vinegar to a medium bowl.
• Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.**
• Add remaining BBQ seasoning and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until fragrant, 1 min. Season with salt, to taste.

• Add sweet potatoes and spring mix to the bowl with cucumber, then toss to coat.
• Divide salad and Beyond Meat® between plates.
• Drizzle with dressing. Sprinkle salad topping mix over top.

If you've opted to get Beyond Meat®, cook it the same way as the pork, breaking up patties into smaller pieces, until crispy, 5-6 min.**