Cook or warm the rice: If making fresh rice, cook according to package directions and fluff with a fork. If using leftover rice, sprinkle with a little water and warm gently on the stove or in the microwave until soft.

Toast the nuts or seeds: Place them in a dry skillet over medium heat. Stir for 3–4 minutes until fragrant and lightly browned. Set aside to cool.

Blanch the greens: Bring a small pot of salted water to a boil. Add asparagus and peas for 1–2 minutes until crisp-tender and bright green. Drain and rinse under cold water to stop cooking.

Prep the raw veggies: Slice radishes thinly. Cut carrot into matchsticks or shave with a peeler. Slice green onions and chop the herbs.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, garlic, Dijon, and maple syrup or honey. Season with salt and pepper. Taste and adjust—add more lemon for brightness, more sweetener if it’s too sharp, or a pinch of salt to amplify flavors.

Dress the rice: Add 2–3 tablespoons of dressing to the warm rice and fold gently. This step builds flavor at the base so the whole bowl tastes seasoned.

Sauté option (for extra coziness): If you prefer warm veggies, quickly sauté the blanched asparagus and peas in a drizzle of olive oil with a pinch of salt for 1–2 minutes.

Assemble the bowls: Divide rice among bowls. Top with asparagus, peas, radishes, carrots, and greens. Add avocado slices, herbs, green onions, and toasted nuts or seeds.

Finish with dressing: Drizzle more dressing over the top. Add cracked black pepper and a pinch of flaky salt if you like.

Add protein (optional): Crumble feta, add chickpeas or edamame, or top with a soft-boiled egg or grilled chicken for extra heft.