Preheat the oven to 400°F (200°C).

Prep all ingredients as per the instructions above.

Place the zucchini, poblano pepper, and corn on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast the vegetables in the preheated oven for 20–25 minutes, turning halfway through. The zucchini should be tender and golden, the corn slightly charred, and the poblano peppers softened.

While the vegetables roast, cook the macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.

In a large skillet over medium heat, heat olive oil. Add the ground beef, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Cook, breaking up the beef until browned. (Cook ground beef to an internal temperature of 160°F (71°C).)

Add diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened.

Stir in tomato paste and cook for 1 minute.

Add chicken broth (or water) and stir to create a sauce. Simmer for 3–4 minutes until slightly thickened. If desired, stir in sour cream for a creamy texture.

Optional: Add the drained pasta to the skillet and mix well to combine or serve the beef over the pasta.

In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Add more milk or ice to thin or thicken to your liking. Taste and adjust sweetness if needed.

Serve the spicy beef and mac with the roasted vegetables and a glass of Korean banana milk. Garnish with shredded cheddar cheese.