• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. Trim and halve mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and cut onion into 1/2-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Zest and quarter lime. Peel and grate ginger.

• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss sweet potato, mushrooms, and onion on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (You’ll use the remaining Fry Seasoning in the next step.) • Roast on middle rack for 5 minutes (you’ll start the zucchini then).

• Meanwhile, toss zucchini on a second baking sheet with a drizzle of oil, remaining Fry Seasoning, and salt. • Once veggies have roasted 5 minutes, place sheet with zucchini on top rack. Roast until everything is browned and tender, 15-20 minutes more. Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Season shrimp or chicken all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add shrimp or chicken and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.

• Meanwhile, in a small bowl, combine honey, miso sauce concentrate, a big squeeze of lime juice, and ginger to taste. • In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once veggies and zucchini are done, combine on a baking sheet and toss with honey-miso dressing. • Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt. • Divide rice between shallow bowls or plates. Top with sweet potato and mushroom jumble. Drizzle with creamy chili sauce and sprinkle with sesame seeds. Serve with remaining lime wedges on the side. Top rice with shrimp or chicken along with sweet potato and mushroom jumble. Shrimp are fully cooked when internal temperature reaches 145°.