Heat up a pan with olive oil. When hot, add your onion and allow to simmer for 7-10 minutes. Meanwhile, grate your zucchini and carrots and chop your red bell pepper.
Next, add your garlic for about one minute before throwing in your tomatoes, red bell pepper and grated zucchini and carrots. Once they begin to soften, throw in your spinach.
Once the spinach starts to wilt, season with your spices (smoked paprika, sweet paprika, cumin, salt, pepper) and add either your sriracha or gochujang. Keep some vegetable stock or water on hand to deglaze the pan as needed.
After another 5 - 10 minutes, pour your can of tomato sauce in. Mix everything together well, bring to a boil, and then lower the heat to a summer and cover.