Ingredients:

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• 6 slices eggplant
• 6 slices sweet potato
• 6 slices red pepper
• 6 tbsp olive oil
• 4 cups brown basmati rice
• 3 tbsp tamari
• 2 tsp mixed herbs (refer below)
• 6 slices avocado
• 2 cups sunflower sprouts
• 2 wedges lemon

Brush eggplant, sweet potato and red pepper with 1 tbsp olive oil.  Grill or broil for 5-10 minutes until tender, turning vegetables midway.  Set aside.

Divide cooked rice between 2 large rice bowls and drizzle both with 2 tbsp olive oil and 2 tbsp tamari (or Bragg’s).  Sprinkle with 1 tsp mixed herbs.  Arrange grilled vegetables and avocado on rice.  Top with sunflower sprouts.  Drizzle with remaining 3 tbsp olive oil and 1 tbsp tamari.  Sprinkle with remaining 1 tsp mixed herbs.  Garnish with lemon wedges and serve.