Cut sweet potatoes into ½-inch pieces. Add sweet potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.

Meanwhile, halve zucchini lengthwise, then cut into ½-inch half-moons. Core, then cut pepper into 1-inch pieces. Thinly slice green onions, keeping white and green parts separate.

Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine. Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.

Meanwhile, add mayo and gochujang to a small bowl, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add ½ tsp (1 tsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard all but ½ tbsp (1 tbsp) fat from the pan. Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add ¼ tsp [½ tsp] sugar, if desired!) Season with pepper, to taste.

Transfer sweet potatoes to the baking sheet with veggies, then toss to combine. Divide veggies between bowls. Top with pork. Dollop gochujang mayo over top. Sprinkle with remaining green onions.