This is one of our most popular dishes at the cafe because it’s got something of everything — and it’s all so delicious. We like to grill some veggies and leave others raw to provide a variety of flavors and textures. Grilling also brings out the natural sugars in sweet potato and red pepper, which makes this a treat in a bowl!

Active Time: 15 minutes

Total Time: 20 minutes

1 sweet potato, thickly sliced

1 red pepper, thickly sliced

2 tablespoons olive oil

4 cups cooked short grain brown rice

2 tablespoons wheat-free tamari

1 teaspoon dried basil

2 tablespoons diced red onion

6 sun-dried tomatoes, marinated in olive oil, very finely sliced

6 slices avocado

4 tablespoons raw sunflower seeds

12 raw almonds

Sunflower seed sprouts, cilantro and lemon wedges for garnish

  1. Brush sweet potato and red pepper slices with olive oil. Grill for 10-15 minutes until tender and browned, turning vegetables midway through cooking. Set aside.
  2. Divide cooked rice between two bowls and drizzle rice with 1 tablespoon olive oil and 1 tablespoon tamari. Sprinkle each bowl with ½ teaspoon dried basil.
  3. Arrange grilled vegetables, red onion and sun-dried tomatoes on the rice.
  4. Top with avocado slices, sunflower seeds and 6 almonds per bowl.
  5. Garnish with sunflower seed sprouts, cilantro, and lemon wedges.

Makes 2 servings

Kelly Childs

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Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in Grey County with her two cats Daisy & Tuna. You can find Kelly developing and creating marketing content and building new business ideas with her daughter Erinn. They have the ever popular podcast: Cupcakes and Consciousness on Apple and Spotify. Tune into their latest shows. Kelly & Erinn are now writing their 2nd cookbook that is due to come out in winter 2023.

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