This recipe is inspired by the Mediterranean diet, which has many health benefits. You can either eat this as a vegan meal or add some optional feta cheese to serve.
3 medium sweet potatoes, cut into chunks
2 tablespoons olive oil
1 courgette, chopped into thick matchsticks
6 cherry tomatoes
1 green pepper, sliced
1 red pepper, sliced
1 red onion, halved and then each half cut into 4 pieces
1 tin butter beans (400g)
Sea salt and freshly ground black pepper to season.
Cooked whole wheat couscous or brown rice to serve (optional).
Half a block of feta cheese (optional for non-vegan version).
Pre-heat the oven to 200C (180C fan, gas mark 6).
Put the sweet potatoes into a roasting tray, drizzle over 1 tablespoon olive oil, toss the potatoes and season with sea salt and freshly ground pepper.
Roast for 15 minutes.
Remove from the oven and add all the remaining vegetables. Drizzle with 1 tablespoon olive oil and toss so that all the vegetables are well covered.
Return to the oven and cook for a further 30 minutes.
Remove from the oven, add the basil and if liked, stir through some cooked whole wheat couscous or brown rice to serve.
For a non-vegan version, you can crumble over some creamy feta cheese.
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