1 medium sweet potato, peeled & diced into 2cm cubes
200g green beans, topped & halved
1 tbsp olive oil
1 tbsp reduced-fat natural yoghurt
1 tbsp white wine vinegar
3 sprigs thyme, leaves removed
1 clove garlic, minced
Freshly cracked pepper to taste
1 400g can kidney beans, drained & rinsed
150g roast capsicum, sliced finely
100g rocket leaves
Place the sweet potato in a steamer basket above a rapidly boiling pot of water. Steam for approximately 25 minutes or until the sweet potato is tender but not mushy. Remove and allow to cool. This can be done well in advance & cooled in the fridge.
Repeat the steaming process with the green beans and steam for 3-5mins.
In a small bowl, whisk together the oil, yoghurt, vinegar, thyme, garlic and seasoning.
In a large bowl gently toss together the sweet potato, both beans and capsicum with the dressing.
Spread the rocket leaves on serving platter then mound the vegetables on top.
2 serves of vegies in each serve of this recipe.