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.
In a small bowl, combine all the ingredients. Set aside.
In another bowl, combine all the ingredients. Season with salt and pepper.
Spread the tomato topping over the vegetable salad, and serve with the yogurt dressing.
Greek yogurt nicely ups the protein content of this dish.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.