Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into 1⁄4-inch pieces. • Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread sweet potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).

Step 2

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Once sweet potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.) • Return to top rack and roast until sweet potatoes are tender and chicken is cooked through, 15-20 minutes.

Step 3

• Meanwhile, in a medium pot, combine beans and their liquid, stock concentrate, 1⁄4 tsp salt, and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Turn off heat. • Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.

Step 4

• To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, 1⁄2 tsp sugar, 1⁄4 tsp chili flakes, and 1⁄4 tsp salt. (For 4 servings, use juice from four lime wedges, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, 1⁄2 tsp chili flakes, and 1⁄2 tsp salt.) • Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.

Step 5

• Once chicken and sweet potatoes are done, remove sheet from oven. Transfer chicken to a cutting board. • Sprinkle lime zest over sweet potatoes and carefully toss to combine.

Step 6

• Thinly slice chicken crosswise. • Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and as much aji verde as you like. • Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side. Chicken is fully cooked when internal temperature reaches 165°.