Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the eggplant cubes and sauté for about 5 minutes until they start to soften.
Add the bell pepper slices and asparagus pieces to the skillet. Sprinkle garlic powder, salt, and pepper, then cook for another 5–7 minutes until vegetables are tender yet crisp.
Drizzle the soy sauce over the veggies, stirring to glaze them evenly. Cook for 2 more minutes, allowing the sauce to slightly caramelize.
In a separate bowl, gently toss cooked pasta with a pinch of salt and garlic powder.
To assemble, place a portion of cooked rice in a bowl, lay the garlic pasta beside it, and top with the soy-glazed veggies.
Finish by sprinkling diced avocado over the top for creamy contrast and serve warm.