Crispy Rice Salad with Green Veggies - Food for Soul

Ingredients

• 2 cups cooked rice (preferably cold, leftover rice)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• A pinch of salt and pepper
• ½ cup fresh peas
• ½ cup cooked edamame
• 1 small fennel bulb, thinly sliced
• 1 medium carrot, grated
• A handful of baby spinach
• 2 tbsp mixed seeds (e.g. sunflower, pumpkin, sesame)
• 1/2 avocado 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon tahini Salt and pepper to taste Water to thin (as needed)
• 1/2 avocado
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• Salt and pepper to taste
• Water to thin (as needed)