Halve the tomatoes. Peel the sweet potato, then dice into 1/2-inch cubes. Halve, peel, and mince half the onion. Peel, then mince or grate the ginger.

Cook the onions and ginger: Heat 2 Tablespoons oil in a large pan over medium heat. Add the onions and ginger and cook, tossing for 4-5 minutes, until soft.

Add the rice to the pan and cook, stirring for 1 minute. Add the vinegar and paprika and simmer for 2 minutes, until the liquid has reduced slightly.

Add 2 1/2 cups water, the stock concentrate, and the diced sweet potato to the pan. Bring to a boil, then reduce to simmer for 20-25 minutes until the rice is tender. TIP: If the liquid reduces before the rice and sweet potato are tender, simply add a splash of water to the pan.

Stir the edamame into the rice, cover, and let stand 5 minutes.

Meanwhile, toss the spinach and tomatoes in a large bowl with a drizzle of olive oil and season with salt and pepper.

Finish and plate: Divide the spinach and tomato salad between plates (or bowls!) and serve the rice mixture on top. Sprinkle with the sunflower seeds and feta and dig in!