Preheat the oven to 425 degrees and line a large baking sheet with parchment paper. Warm a medium saucepan over low heat and add a small amount of oil or broth. Saute the garlic and onion for 2-3 minutes until fragrant. Add in the rice and toast for 30 seconds. Pour in water or broth and increase heat to bring to a boil. Reduce to a simmer and cover, cooking according to package instructions, about 45 minutes.

Meanwhile, spread the beans, cauliflower, and peppers on the baking sheet. Drizzle with oil (or lemon juice or coconut aminos) and sprinkle with salt and pepper. Use your hands to distribute and spread evenly on the sheet. Bake for 20-25 minutes until the peppers are blistered, the cauliflower is golden, and the beans are crispy. Remove and let cool slightly. Once peppers are cool enough to handle, pluck the stems and coarsely chop.

Add the chard to a bowl and drizzle with juice of ½ lemon and 1 tsp olive oil. Massage for 15 seconds until tender. Top with roasted cauliflower, peppers, beans, tomatoes, dill, avocado, and sunflower seeds. Drizzle with remaining lemon juice and extra salt and pepper if desired.