Before starting, preheat the oven to 450°F. Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-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 into 1/4-inch matchsticks. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Stir together gochujang, half the honey and half the soy sauce in a medium bowl.

Add zucchini, carrots and 1 tbsp (2 tbsp) 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, 9-12 min.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer sesame seeds to a plate.

Heat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.**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.

Stir half the sesame seeds into the medium bowl with sauce. Sprinkle remaining sesame seeds over veggies. Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with plant-based protein and veggies. Drizzle with spicy sesame sauce, then drizzle with sriracha, to taste. Sprinkle remaining green onions over top.