Smoky Sloppy Joes

Prep: Wash and dry all produce. Finely chop the cilantro. Juice the limes into a large bowl. Mince the jalapeño, if using, removing the ribs and seeds if you prefer less heat.

Make the sloppy joe mixture: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and as much jalapeño as you like (if desired.) Cook, stirring often, until softened, 4-5 min. Add the ground beef to the pan and cook, breaking the beef up into pieces, for 3-4 min until browned and cooked through. Stir in the spice blend and 1 tsp honey (DO: measure out.) Reduce heat to medium-low and stir the tomatoes into the pan. Simmer for about 15 min, until very thick. Taste and season with salt and pepper.

Make the dressing: Meanwhile, in the large bowl with the lime juice, whisk in a drizzle of oil, cilantro and 2 tsp honey (DO: measure out.)

Toast the buns: Halve the hamburger buns then place on a baking sheet in the oven to toast for 3-5 min. (TIP: If you have a toaster oven, toast until golden brown instead.)

Make the shredded carrot salad: When the sloppy joe mixture is ready, toss the spring mix and grated carrot into the cilantro-lime vinaigrette.