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Preheat the oven to 180°C. Add the sweet potato, mushrooms, red onion, paprika, oregano, olive oil, 1 teaspoon salt and ½ teaspoon ground black pepper to a large baking tray; toss together until combined.
Slice the top off the garlic bulb, so that you can just see the inside of the cloves, drizzle with olive oil and wrap tightly in foil. Tuck into a corner of the baking tray and place the tray in the oven. Cook for 30 minutes, stirring halfway, until golden.
Remove the tray from the oven, then stir in the black beans, butter beans, cherry tomatoes and ginger. Return to the oven for 15–20 minutes, until the tomato skins begin to burst.
To make the garlic yoghurt, carefully squeeze the flesh of the garlic (it will be hot) into a small bowl. Stir in the coconut yoghurt and add a pinch of salt.
To serve, top the vegetables and beans with the lime juice, zest, chilli flakes (if using), coriander and a pinch of sea salt flakes. Serve the roasted garlic yoghurt on the side.