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 Brush sweet potato and red pepper slices with olive oil. Grill for 10-15 minutes until tender…