Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/2 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While the water comes to a boil, peel, then cut carrot 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. Thinly slice green onions. Stir together 1/2 tbsp water (dbl for 4 ppl), half the honey, half the soy sauce and gochujang in a medium bowl.

Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While the rice cooks, toss zucchini, carrots and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven until tender-crisp, 8-10 min.

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

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

Stir half the sesame seeds into the medium bowl with the 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 Beyond Meat® and veggies. Drizzle with spicy sesame sauce, then sprinkle remaining green onions over top.