• 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. Peel and grate ginger. Zest and quarter lime.

• 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 until browned and tender, 20-25 minutes total (you’ll start the zucchini after 5 minutes).

• 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 browned and tender, 15-20 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. Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes

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