• Cook rice in rice cooker or pan with a 2:1 ratio of water to rice. In this case 3 cups of water to 1 1/2 cups rice.
• Preheat oven to 425°F
• Line baking sheet with parchment paper. Rinse asparagus, break off woody ends, and line on parchment paper.
• Sprinkle with olive oil, salt and pepper. Toss to coat well.
• Bake for 9 minutes.
• While the asparagus is in the oven, heat ~2 tbsp olive oil in a pan over the stove. Once it is warm, add the spinach and kale. You'll have to add in parts as it will shrink as it wilts.
• Once all greens have been added to the pan and wilted, remove them from the pan. Add the remaining olive oil and warm up.
• Add the edamame to the pan and cook until warm. This will take about 10 minutes if frozen. You can check if they're done by tasting one. It should be hot all the way through.

Assemble the Vegan Spring Bowl

• Start by placing 3/4 cup cooked rice in a bowl.
• Spoon about 1/4 of the cooked edamame and cooked greens over the rice. Then add 1/4 of the asparagus spears to the bowl.
• Cut avocado in half and slice the avocado into chunks. Spoon it out of the shell into the bowl.
• Serve hot and enjoy! You may need to add salt and pepper to taste. If you want a bit of heat, toss some roasted red pepper flakes to the bowl.
• All remaining leftovers can be saved in the fridge. Place each ingredient in a separate bowl when storing. This keeps best for 3 days.