Begin by preparing the jasmine rice according to the package instructions, typically combining 1 cup of rice with 1.5 cups of water in a pot, bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff the rice and set aside to cool slightly.

Preheat your oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces. Toss the veggies in olive oil and salt before spreading them on a baking sheet. Roast for 20-25 minutes until tender and caramelized, stirring halfway through.

In a medium bowl, whisk together the gochujang, honey (or maple syrup), and lime juice. Add a splash of water to achieve a smooth consistency. Set the dressing aside.

In a large mixing bowl, combine the cooled jasmine rice with the roasted vegetables. Pour the gochujang dressing over the mixture and toss everything together gently to ensure the rice is evenly coated.

Serve the salad in individual bowls, garnishing each portion with toasted sesame seeds and sliced green onions. Enjoy your crispy gochujang rice salad immediately or store for later.