• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1/2-inch pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges.

• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, Southwest Spice Blend, and a big pinch of salt and pepper. • Roast on top rack until veggies are tender, 25-30 minutes.

• While veggies roast, in a small pot (medium pot for 4 servings), combine rice, 11/4 cups water (21/4 cups for 4), stock concentrate, 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 use in Step 6.

• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into 1/2-inch pieces. Roughly chop cilantro. Zest and quarter lime.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomato, a pinch of salt, and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.

• Add roasted veggies to pan with mushroom mixture; stir to combine. • Fluff rice with a fork; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.

• Divide rice and veggie jumble between shallow bowls in separate sections. Drizzle everything with crema; top with remaining cilantro, a squeeze of lime juice, and as much hot sauce as you like. • Serve with tortilla chips and remaining lime wedges on the side.