Colourful combinations like this one are my go to at most meals.
The marrying of the beautifully soft sweet potato pieces with the bursts of flavour from the sundried tomatoes, in addition to the texture of the beans and chickpeas is just a match made in heaven.
Sweet potatoes are an antioxidant arsenal in themselves, bursting at the seams with health promoting nutrients like beta-carotene.
As the tomatoes have been cooked they are particularly rich in Lycopene which is known to be cardio-protective as well as of particular benefit to prostate health. And I don’t think I need to say how wonderful the chickpeas and beans are, I’m sure you’re all more than familiar with my reasons for loving them already :p
As always this recipe can be adapted to suit different tastes and preferences; butternut squash or pumpkin can easily sub in for the sweet potatoes, use broccoli in replacement for the green beans and any pulse or lentil will work instead of the chickpeas. For that piquancy in sundried tomato un-lovers (yes they exist!) olives or marinated artichokes are perfect.