Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions, typically simmering in water for about 15-20 minutes.

Preheat the oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces, toss with olive oil and salt, then roast for 20-25 minutes.

In a small bowl, whisk together gochujang, honey (or maple syrup), lime juice, and a splash of water.

In a large bowl, combine the cooled rice and roasted vegetables, then drizzle the gochujang dressing and gently fold to combine.

Serve in bowls garnished with toasted sesame seeds and sliced green onions; enjoy immediately or chill for 30 minutes.