Roasted Veggie Bowls with Kale & Black Beans – Sarah Wragge Wellness

Ingredients

• 1 lb. fingerling potatoes, halved lengthwise or quartered
• 6-7 medium rainbow carrots, chopped into 2-inch pieces
• 2 cups broccoli florets, chopped into 1-inch pieces
• fine sea salt + black pepper (to taste)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 small bunch lacinato kale, chopped
• 1 avocado, thinly sliced
• 1/4 cup pomegranate seeds
• 5-6 large basil leaves, thinly sliced