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

Author

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 downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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