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
• 1 tsp. sumac (optional)
• Maldon (coarse) sea salt
• 4 lemon wedges
• 1/4 cup tahini
• 2 Tbs. lemon juice
• 1-2 Tbs. water to thin
• dash cumin
• dash cayenne
• pinch salt