Roasted veggie, rice and bean bowl

INGREDIENTS:

• 3  cups carrots, chopped
• 3 sweet potatoes, cubed
• 2 bell peppers, chopped
• 1 small red onion, chopped
• 1 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 2 cups cooked whole grain rice
• 8 cups baby spinach
• 2 cans black beans, drained and rinsed
• 2 tbsp tomatillo salsa
• 1 tsp dried cumin
• salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 450 degrees. 
2. Line two baking trays with parchment paper. 
3. Chop carrots, sweet potatoes, onion and peppers and place in mixing bowl.
   Add olive oil, salt, pepper and thyme.
   Mix well and place on baking trays. Place in preheated oven. 
4. Prepare rice if not already cooked. 
5. Add beans, cumin and salsa to a pan and heat. 
6. Flip veggies approximately every 10 minutes and switch placement of baking trays in oven.
   ​Cook for approximately 30 minutes or until carrots and potatoes are softened and slightly browned.
7. Line 4 large bowls with 2 cups spinach each. 
8. Once rice, beans and veggies are cooked, layer each into bowl of spinach starting with rice, then beans and top with veggies. 
9. If desired, serve with a splash of vinaigrette dressing. Does not need much as the veggies and beans are flavourful. 

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Makes 4 dinner-sized servings.