• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, cut bok choy into 1/2-inch pieces.
• Core, then cut pepper into 1/2-inch slices. T
• Thinly slice mushrooms.
•  Roughly chop cilantro.

• Toss peppers, bok choy and half the sesame oil on a parchment-lined baking sheet. Season with salt and pepper.
• Roast in the middle of the oven for 8-10 min, until tender-crisp. 

• Meanwhile, in a small bowl, stir together 2 tbsp (4 tbsp) water, soy sauce, half the honey (all for 4 servings), and 1 tsp (2 tsp) sriracha in a medium bowl. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tsp (2 tsp) oil then Beyond Meat®. Cook for 5-6 min, breaking up the patties into smaller pieces, until crispy.**
• Add mushrooms to the Beyond Meat®. Cook for 3-4 min, stirring often, until mushrooms have softened. 
• Remove the pan from the heat. Add the spicy soy sauce. Stir to coat. 

• Add half the cilantro to the rice. Season with salt, then fluff rice with a fork.
• Divide rice between bowls, then top with veggies and Beyond Meat® mixture. 
• Sprinkle remaining cilantro over top.

If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp (2 tsp) oil then Beyond Meat®. Cook for 5-6 min, in the same way as the pork, breaking up patties into smaller pieces, until crispy.**