Bibimbap with Oven-Roasted Vegetables [a twist on a Korean favorite!]

Bibimbap with Oven-Roasted Vegetables
This is a simple twist on a well-loved, classic Korean dish. Here, I've added tuna to the sauce and oven-roasted the vegetables for more flavor and cooking ease. There are no rules to making delicious bibimbap. Pick your favorite veggies or meats to mix in. Make sure to balance the flavors of your dish by adding something sour, like pickled vegetables.
Ingredients for 2
2 cups steamed rice (prefer multi-grain or brown rice)
Handful of greens - mustard greens or red lettuce
2 eggs
Black sesame seeds
Tuna Bibimbap sauce
1 can tuna
2 tbs gochujang
1 tbs ketchup
1 tbs soy sauce
1 tbs sesame oil
1 tbs honey
1 tbs apple cider vinegar
Pickled red cabbage
1/6 head red cabbage thinly sliced
3 tbs apple cider vinegar
1 tbs sugar
1 tsp salt
Oven roasted vegetable
4-5 small mixed-color carrots
2 cups mixed mushrooms
3 small summer zucchini
Olive oil
Salt
Black pepper