Reprinted with permission from The Plant Kitchen: 100 Easy Recipes for Vegan Beginners, Ryland Peters & Small 2020.
1. Preheat the oven to 180°C (350°F) Gas 4.
2. Scatter the cherry tomatoes over a large sheet pan and drizzle the olive oil over. Add the leeks and garlic and toss everything together. Roast for 20 minutes. Remove the sheet pan from the oven and scatter the butter/lima beans evenly over the tomatoes. Crush the beans lightly using the tines of a fork. Scatter over the chopped parsley. Return to the oven for a further 5 minutes.
3. Remove from the oven. Cut the avocados in half, remove the stones/pits and scoop out the flesh. Arrange evenly over the beans and tomatoes. Drizzle with chilli/chile oil (if using), add a light sprinkling of paprika and garnish with parsley leaves.