Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/2 cups water and 1/8 tsp salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then cut carrot into 1/4-inch slices, then cut slices into 1/4-inch matchsticks. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Thinly slice green onions. Stir together gochujang, half the honey and half the soy sauce in a medium bowl.

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, 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, 8-10 min.

While veggies roast, 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 them 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 Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Remove the pan from heat, then add remaining soy sauce and remaining honey. 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 Beyond Meat® and veggies. Drizzle with spicy sesame sauce, then drizzle with sriracha, to taste. Sprinkle remaining green onions over top.