Preheat oven to 400 degrees, then line a rimmed baking sheet with foil and spray with cooking spray. Combine Gochujang sauce, soy sauce, garlic powder, olive oil, sesame oil, and sea salt in a small bowl.

Add the chopped sweet potato to one end of the prepared baking sheet, drizzle it with about half of the Gochujang mixture, stir to coat, and spread out in a single layer on one end of the pan. Roast the sweet potatoes at 400 degrees for 15 minutes.

Remove the baking sheet from the oven and stir the sweet potatoes. Add the green beans and onion to the other end of the pan in as close to a single layer as possible, drizzle with the Gochujang mixture, and stir to coat.

Return pan to the oven and bake for another 20 minutes or until veggies are done to your own taste -- as written, the sweet potatoes will be fairly soft and the green beans and onion crisp-tender, so just adjust the cooking times if you prefer something different.

Meanwhile, start the rice for your bowls cooking (if not using leftover rice) and saute the rest of your veggies: Heat ½ tablespoon canola oil and ½ teaspoon sesame oil in a large skillet over medium heat until shimmering and swirl to coat the pan, then add garlic and saute for just a few seconds. Add spinach and crushed red pepper, then continue sauteing over medium heat until spinach is wilted and dark green, stirring occasionally. Remove cooked spinach from the pan to a separate bowl.

Add another ½ tablespoon canola oil and ½ teaspoon sesame oil to the same pan you used for the spinach. Add mushrooms and saute over medium heat for about four minutes, stirring occasionally, then drizzle in the soy sauce and Gochujang and continue sauteing until browned and softened.

While finishing up your veggies, fry four eggs sunny side up in a little canola oil in a separate pan. Divide the cooked rice evenly among four bowls, and top each bowl with each of the veggies, an egg, and (optional) green onions.

Mix up your bowls, add more Gochujang sauce or soy sauce to taste, and enjoy!