• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and quarter mushrooms. Halve sweet potato lengthwise; slice crosswise into 1/4-inch-thick half-moons. Toss veggies on a baking sheet with a large drizzle of oil; season generously with salt and pepper. • Roast on middle rack, flipping halfway through, until tender, 15-20 minutes.

• While veggies roast, trim and quarter cucumber lengthwise; slice crosswise into 1/4-inch-thick pieces. • In a small bowl, combine vinegar, 1 TBSP water, 1/2 tsp sugar, and a pinch of salt. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir in cucumber. Set aside to pickle.

• Gently massage rice in package to break up grains. Partially open package; season with salt and add 1 TBSP butter (for 4 servings, add 1 TBSP butter per package). Microwave for 90 seconds. Fluff with a fork. TIP: For easier fluffing, transfer rice to a bowl first. • Place 1 TBSP butter (2 TBSP for 4) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in miso sauce concentrate and 1/4 tsp sugar (1/2 tsp for 4).

• Once roasted veggies are done, carefully transfer to a large bowl. Drizzle with miso butter and toss to coat. Season with salt and pepper to taste.

• Remove and discard any large stems from kale. • Place kale in a second large bowl and drizzle with sesame dressing. Season lightly with salt. Massage kale until leaves soften.

• Add rice, half the roasted veggies, and half the pickled cucumber (draining first) to bowl with kale; divide between shallow bowls or plates. Top with remaining roasted veggies and remaining pickled cucumber to taste. Serve.