Crispy Rice Edamame Salad Meal Prep

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the chilled rice with neutral oil, soy sauce, garlic powder, and salt until evenly coated.
3. Spread the rice in a thin, single layer on the baking sheet and roast for 15–20 minutes, stirring once halfway through, until golden-brown and crispy.
4. While the rice roasts, whisk together the tahini, rice vinegar, soy sauce, maple syrup, sesame oil, and ginger in a jar or bowl until smooth.
5. Add warm water one tablespoon at a time to the dressing until it reaches a pourable consistency.
6. In a large bowl, combine the shredded cabbage, cucumber, edamame, green onions, and cilantro.
7. Drizzle half of the dressing over the vegetables and toss to coat.
8. Gently fold in the cubed avocado and the cooled crispy rice, then drizzle with the remaining dressing and serve immediately.