Heat your oven to 200°C/Fan 180°C/Gas 6.
Place a roasting tin in the oven to heat up.
Peel the sweet potatoes and cut them into 3cm
chunks. Slice the red peppers into similar-sized
chunks, discarding seeds and stems. Toss into
the heated roasting tin with 1 tbsp olive oil and a
good pinch of salt and pepper. Roast for 20 mins.
Drain and rinse the butter beans. Peel and thinly
slice the garlic cloves. Zest the lemon. Strip the
rosemary leaves from their stalks and finely chop
them. After the sweet potatoes and peppers have
roasted for 20 mins, add the drained beans, sliced
garlic and chopped rosemary leaves to the tin,
then roast for a further 5 mins.
Mix 1 tbsp smoked paprika and 2 tsp ground
cumin though the roasted veg as soon as you take
it out of the oven. Squeeze 1 tbsp juice from the
lemon and whisk with 1 tbsp olive oil and a pinch
of salt. Drizzle over the roasted veg and toss to mix.
Finely chop all the parsley leaves. Fold it
through the veg. Serve warm or cold.