• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
• Using a strainer, rinse rice until water runs clear. 
• Once boiling, add rice, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove 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.
• 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 sesame seeds so they don't burn.)
• Transfer to a plate.

• Reheat the same pan over medium-high.
• When the pan is 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 slightly 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 medium bowl with sauce, stir 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.
• Divide rice between bowls, then top with 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!)

• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Season with salt and pepper.
• Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: The yolks will still be runny.)
• Top bowls with fried eggs. 

If you've opted for double Beyond Meat®, cook the same way the recipe instructs you to cook the regular portion of Beyond Meat®. Work in batches, if necessary.