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! Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.

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

Toss zucchini, carrots and half the sesame oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender-crisp, 10-12 min.

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 the remaining sesame oil, then the turkey and mushrooms. Cook, breaking up the turkey into smaller pieces, until turkey is cooked through and mushrooms are tender, 5-6 min.** Remove pan from heat, then add remaining soy sauce and remaining honey. Stir to combine. Season with salt and pepper.

Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with turkey mixture and veggies. Drizzle with sweet and spicy sauce, then sprinkle sesame seeds and remaining green onions over top.