Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4: 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions.

Add zucchini, peppers, carrots and half the sesame oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 15-17 min.

Meanwhile, stir together 1/2 tbsp water (dbl for 4 ppl), half the honey, half the soy sauce and 1 tsp sriracha in a medium bowl. (NOTE: Reference heat guide.) Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add remaining sesame oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 5-6 min.** Remove the pan from heat, then add remaining soy sauce and remaining honey. Season with salt and pepper, then stir to combine.

Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide rice between bowls, then top with turkey and veggies. Drizzle with spicy-sweet sauce, then sprinkle remaining green onions over top.