Cook the brown rice in 1 cup water with the vinegar, tamari and salt to taste. This should take about 40 minutes.
Preheat the oven to 400°F.
Slice the fennel lengthwise. Cut each pepper into about 8 pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15–20 minutes, until the edges are browning. For the last 10 minutes, add the garlic cloves (they will be used in the dressing).
Let the rice, vegetables and garlic cool.
Finely chop the cilantro. Cut the avocado into bite-size chunks. Roughly chop the roast vegetables and stir into the rice, with the avocado and sesame seeds.
Make the dressing. Peel the garlic and mash with a fork (it should be really soft). Mix in all the other ingredients. Stir into the rice and sprinkle with the cilantro.
Nutrients per serving: 554 calories, 10 g protein, 37 g fat (5 g saturated fat), 51 g carbohydrates (13 g fibre), 750 mg sodium