1. Prepare rice according to pack directions; keep warm. Preheat the oven to 425. 2. Place all sliced vegetables on a large rimmed baking sheet (can line with aluminum foil). In a small bowl whisk together the oil, chipotles and cumin. Pour over the vegetables and sprinkle a pinch or two of salt and pepper, to taste. Using your hands, toss the vegetables in the oil mixture and ensure that everything is coated well. Spread evenly in the pan and roast for 35-40 minutes, stirring every 10 minutes or so and shaking the pan to redistribute the vegetables evenly. 3. To prepare the beans, place the drained and rinsed beans in a small saucepan with about 2-3 tablespoon of water. Stir in cumin, salsa, and season to taste. Let them simmer over medium heat until they're heated through. 4. To build the salads, start with a handful or two of salad greens, then a couple of spoonfuls of rice, then beans, then vegetables. Top with desired garnishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
