Plant-Based Roasted Veggie & Black Bean Bowl

1. Preheat oven to 425°F (220°C).
2. Slice the zucchini and tomatoes. Spread them on a baking sheet and drizzle with about 1 tablespoon of olive oil. Season with salt and pepper.
3. Bake for 20-25 minutes, or until tender and slightly caramelized.
4. While the vegetables roast, prepare the kale: massage it with a small amount of olive oil and a pinch of salt until it softens.
5. Drain and rinse the black beans. Slice the radishes.
6. In a bowl, combine the massaged kale, roasted zucchini and tomatoes, black beans, sliced radishes, and sprouts.
7. Top the bowl with 1 tablespoon of olive oil, lime juice, and additional salt and pepper to taste. Serve immediately.