Ingredients:

  • 1 cup dry wild rice
  • 3 carrots
  • 1 can black beans (398 ml)
  • 2 cups spinach
  • 1⁄2 bunch cilantro (roughly chopped)
  • 1 tablespoon olive oil
  • 2 teaspoons pure maple syrup
  • 1⁄2 teaspoon cumin powder
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon sea salt
  •   pinch cinnamon
  • 3 tablespoons chia seeds
  • 1⁄3 cup maple Dijon dressing

Instructions:

1.    Preheat oven to 425°F.
2.    Line a baking sheet with parchment paper and set aside.
3.    Cook the wild rice according to the package instructions.
4.    Wash and peel the carrots and cut into ½-inch slices. Add them to the baking sheet and drizzle with olive oil, maple syrup, and season with cumin, garlic powder, salt, and a pinch of cinnamon. Toss to coat and spread evenly across the sheet.
5.    Bake for 12–18 minutes or until the carrots are tender.
6.    Drain and rinse the black beans and set aside.
7.    Wash and dry the spinach and set aside.
8.    To assemble the bowls: Add the rice, roasted carrots, black beans, and spinach. Top with cilantro and hemp seeds.
9.    Drizzle with the maple Dijon dressing.

Notes: