Start the brown rice. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear – you’ll see the cloudy starch disappear. Tip it into a medium saucepan with the vegetable stock and a pinch of salt. Bring to a vigorous boil, then reduce the heat to a low simmer, pop the lid on, and let it cook for 40–45 minutes. You’ll know it’s ready when the grains are tender but still have a pleasant chew, and you can see tiny steam holes on the surface of the rice. Remove from the heat, fluff with a fork, and leave the lid off to let the steam escape.

Roast the sweet potato. While the rice simmers, preheat your oven to 200°C (180°C fan). Tumble the sweet potato cubes onto a baking tray, drizzle with the olive oil, and season generously with salt and pepper. Toss everything with your hands until each cube glistens. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelised and deep golden, and the centres are soft enough to yield to a fork. The smell of roasting sweet potato is pure comfort.

Cook the edamame. Bring a small saucepan of water to a boil. Tip in the frozen edamame and cook for exactly 3–4 minutes – you want them tender but still bright green and snappy. Drain immediately and refresh under cold running water to stop the cooking and set their colour. Pat dry with a clean tea towel.

Toast the seeds. Place a small, dry frying pan over a medium heat. Add the sesame seeds and sunflower seeds, and shake the pan frequently. After about 2 minutes, you’ll hear the sunflower seeds begin to pop and the sesame seeds will release a warm, nutty aroma. Tip them onto a plate to cool immediately so they don’t burn.

Whisk the dressing. In a small bowl or jam jar, combine the tamari, toasted sesame oil, rice vinegar, grated ginger, grated garlic, and maple syrup. Whisk until the maple syrup has dissolved and the dressing looks emulsified and glossy. Taste it – it should be salty, tangy, and a little sweet.

Assemble your bowls. Divide the warm brown rice among four shallow bowls. Arrange the roasted sweet potato, bright green edamame, and creamy avocado slices in neat piles on top. Scatter over the sliced spring onions and the toasted seeds. Drizzle generously with the dressing – hear the satisfying sizzle as it hits the warm rice. Serve immediately, while everything is still warm and inviting.