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 water and 1/8 tsp salt (dbl both for 4 ppl) 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 oil (dbl for 4 ppl) 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 oil (dbl for 4 ppl), 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 water (dbl for 4 ppl). 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.