• Before starting, preheat the oven to 450°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 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, peel, then cut carrot into 1/4-inch matchsticks.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice green onions.
• In a medium bowl, stir together gochujang, half the honey and half the soy sauce.
• To a parchment-lined baking sheet, add zucchini, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven for 9-12 min, until tender-crisp.

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add sesame seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer to a plate.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. 
• Cook for 5-6 min, breaking up patties into bite-sized pieces, until crispy.**
• Remove from heat, then add remaining soy sauce, remaining honey and 2 tbsp (4 tbsp) water. 
• Season with salt and pepper, then stir to combine.

• To the bowl with sauce, stir in half the sesame seeds.
• Sprinkle remaining sesame seeds over veggies.
• Fluff rice with a fork. Season with salt and stir in half the green onions.
• Thinly slice chicken.
• Divide rice between bowls, then top with chicken. Beyond Meat® and veggies.
• Drizzle with spicy sesame sauce, then with sriracha.
• Sprinkle remaining green onions over top. (TIP: For a real bibimbap experience, mix everything together before eating!)

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) butter over medium.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
• Top bowls with fried eggs. 

If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.