Brown rice & veggie bowl | Recipes | WW USA

Ingredients

• 1 Tbsp Olive oil
• 2 tsp Lemon zest
• 3 Tbsp Fresh lemon juice
• 2 tsp Fresh thyme, chopped
• 3/4 tsp Table salt
• 1/2 tsp Black pepper
• 4 cup(s) Baby spinach, roughly chopped
• 2 cup(s) Cooked medium grain brown rice, warmed or at room temperature
• 1 cup(s), cut into pieces Uncooked string beans, thinly sliced crosswise
• 1/2 cup(s) Shredded carrots
• 15 1/2 oz Canned cannellini beans, rinsed and drained
• 1 oz Parmesan cheese, shaved