3 sweet potatoes, peeled and cubed

3 red bell peppers, seeded and cubed

1 large onion, cut into thin wedges

4 cloves garlic, peeled and halved

3 tbsp (45 ml) olive oil

2 cans (19 oz/540 ml each) lima beans, rinsed and drained

6 cups (170 g) kale, roughly chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper or silicone mat.

On the baking sheet, combine the sweet potatoes, bell peppers, onion and garlic with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 45 minutes, stirring a few times. Place on a serving platter and set aside.

On the same baking sheet, combine the lima beans with the remaining oil (1 tbsp/15 ml). Bake for 5 minutes. Add the kale. Bake another 2 minutes or until the kale has slightly wilted. Add to the sweet potatoes and toss gently.

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