preheat oven to 400F and prep all vegetables.
line sheet pan with eco-friendly parchment paper.
Using a large mixing bowl add meat, cilantro, parsley, mint, feta, oregano, garlic, 1 tsp of salt, cinnamon, ¼ cup of lemon juice and egg, Mix everything together by hand until thoroughly combined.
Place carrots, bell peppers, tomatoes and onions on the sheet pan. Drizzle with the avocado oil and mix around till they are lightly covered. Place the pan in the oven and cook for 12 minutes then remove.
Form the meat mixture into small balls all around the same size. A good size is a generous tablespoon. Place the formed meatballs on top of the vegetables. Cook for 12-14 minutes or until the vegetables are tender and meatballs are slightly brown.
Steam your cauliflower rice and spinach in a medium skillet. Drain any excess water.
Once drained add the remaining herbs, feta, olive oil and lemon juice. . Add half the roasted vegetables with all the juices from the tray and toss everything together. Salt to taste. Transfer everything into a large serving bowl. Add the remaining vegetables and juices on the top of the vegetables and top off with the meatballs as in the accompanying picture.