Cook the jasmine rice according to package instructions, typically using a 1:1.5 rice-to-water ratio. Once tender and fluffy, about 15 minutes, remove from heat and let cool slightly.

Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Chop the mixed vegetables into even pieces, toss in olive oil and a sprinkle of salt, and spread on the baking sheet. Roast for 20-25 minutes until tender and caramelized.

In a medium bowl, whisk together gochujang, honey or maple syrup, lime juice, and a splash of water until smooth. Adjust flavor as needed.

Once the rice is cooled and the vegetables are roasted, transfer them to a large mixing bowl. Pour the dressing over and gently toss until evenly coated.

Spoon the salad into bowls and garnish with toasted sesame seeds and green onions. Serve immediately or chill in the fridge.