Curried Veggie Rice Bowls

Cook up some brown rice according to package directions. Roast sweet potatoes (peeled and diced) in olive oil with salt, chili powder and curry powder until tender, approximately 20-25 minutes at 400°F (200°C). Sauté sliced shallots and fresh spinach together in a pan until spinach is wilted and shallots are softened. Fry up an egg (one per serving) to your desired doneness. To assemble the veggie bowls, layer in the cooked brown rice, roasted sweet potatoes, sautéed shallot and spinach mixture, and top each bowl with a fried egg for the final touch of this delicious vegetarian dinner!