Before starting, preheat the oven to 425°F. Wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 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.

While rice cooks, peel, then cut carrot lengthwise into 1/4-inch slices, then into 1/4-inch matchsticks. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Halve mushrooms. Thinly slice green onions.

Add zucchini, 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.

While carrots and zucchini roast, 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 and mushrooms. Cook, breaking up turkey into smaller pieces, until mushrooms are tender and no pink remains in turkey, 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 and half the sesame seeds. Divide rice between bowls, then top with turkey mixture and carrots and zucchini. Drizzle with spicy-sweet sesame sauce, then sprinkle remaining sesame seeds and remaining green onions over top.