Here’s To Your Journey With Plants + Whole-Food Plant-Based Sweet Potato Bean Hash (oil free)
By Molly Patrick
Nov 21, 2017,
Here’s to waking up every morning with a zing and feeling rested and enthusiastic to start your day.
Here’s to being totally okay with drinking a glass of what looks like swamp every morning.
Here’s to eating until you’re perfectly satisfied instead of restricting calories.
Here’s to loving the food that you never have to avoid.
Here’s to showing your doctor that the power of food can sometimes trump the power of genetics.
Here’s to mother fucking complex carbs.
Here’s to finding kale in your bra and chia seeds in your teeth.
Here’s to people asking what you’ve been up to because you look DAMN good.
Here’s to satisfying shits that happen like clockwork.
Here’s to fruits, veggies, leafy greens, fungi, whole grains, beans, legumes, nuts and seeds for being simple solutions for such complex problems.
Here’s to spending more time in your kitchen and less time in the doctor’s office.
Here’s to your food loving you as much as you love your food.
Here’s to leaving animals alone and eating plants instead.
Here’s to your body deciding when to eat and not the clock.
Here’s to packing T-Crack in your bag when you go out to eat.
Here’s to eating grapes instead of ice cream, not because you feel guilty eating ice cream, but because you truly prefer grapes.
Here’s to falling in love with your body.
Here’s to getting all the protein you need, and then some, from plants.
Here’s to not giving a shit what other people think about your food choices.
Here’s to spending your money on ingredients so you don’t have to spend it on medications.
Here’s to grocery carts bursting with nutrients and colors.
Here’s to feeling energetic and rejuvenated after you eat instead of needing a nap.
Here’s to eating huge, beautiful salads every day, not because you should but because you want to.
Here’s to preventing illness and disease with the food you eat so you don’t have to treat illness and disease because of the food you eat.
Here’s to craving beans and greens.
Here’s to turmeric stained appliances.
Here’s to salad spinners and Instant Pots.
Here’s to finding your tribe.
Here’s to going to bed feeling happy, content and proud of yourself, not because you’re perfect, but because you did your best.
And finally, here’s to you and your love affair with plants. Whether you’re just flirting or it’s hot and heavy. You are right where you’re supposed to be, my love. So don’t let any damn person fuck with your flame.
Ingredients
- 2 tablespoons water
- 1 tablespoon vegan Worcestershire
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper (about 10 turns)
- ½ teaspoon cumin powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary, crushed
- ¼ teaspoon dried thyme
- ⅛ teaspoon ginger powder
- 1 ½ cups cooked Great Northern White Beans, or any other white bean (265g)
- 2 cups uncooked sweet potatoes, diced into small, 1/2" pieces (245g)
- ½ cup red onion (65g)
- 2 cups mushrooms, sliced (125g)
- 1 Granny Smith apple, cored and diced into 1/2" pieces (about 150g)
- 2 cloves garlic, minced
- 2 cups baby spinach, tightly packed (100g / if using regular spinach, chop it up)
- Sunflower seeds and pomegranate seeds for serving
Instructions
- In a mixing bowl, stir together the water, Worcestershire sauce, smoked paprika, salt, black pepper, cumin powder, onion powder, dried crushed rosemary, dried thyme and ginger powder and beans and gently stir until combined. Set aside for now.
- Heat a large skillet over medium heat for 2 minutes and add the sweet potatoes. Cook for 5 minutes, stirring frequently. The potatoes will get brown and look dry - that’s okay, just add a tiny splash of water and stir.
- Add the onions and cook for an additional 5 minutes, stirring often.
- Add the mushrooms, apple, garlic and the reserved bean mixture (including the liquid). Continue to cook for 7 minutes, stirring occasionally, so everything gets lightly browned. Your sweet potatoes should be tender but not mushy.
- Stir in the spinach and cook for an additional minute or two, until the spinach is wilted and warm.
- Top with sunflower seeds and pomegranate seeds when serving.
Notes
Wishing you a happy week. May it be fueled with plant power.
Xo
Molly
10 Comments
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I would really love to try this at home. Thank you for sharing this yummy recipe.
Hi Regelyn,
Hope you enjoy the recipe. Let us know if you try it!
Karen
Team Dirty Girl
Is there something I can substitute the mushrooms for? I really don’t dig them but still want the full benefits of the meal.
Hi Shannon,
Zucchini or yellow squash would work instead of mushrooms in this dish.
Karen
Team Dirty Girl
This is so hearty and delicious! Will make this again and again! Thank you for this recipe….
Flavors are great, however, I would recommend adding the beans just before the spinach. Not only did my beans get very mushy, there wasn’t enough room in my 12 inch skillet to really sauté the apples and mushrooms. (I did use canned beans, and that could definitely make a difference.)
Either way, I will definitely make this again.
Thanks for sharing that tip, Cheyenne. Glad you like the flavor even if the bean texture wasn’t your favorite. For sure,canned beans can be added later for a quick heat to keep them firmer. My experience has been that canned white beans, like cannellini, tend to be super soft to begin with (as you note). ~Karen
Yum is all I can say! I used fresh grated ginger and it was spectacular!
Oh….awesome job, I like the sound of that!
xo
Molly
This is the cheerleading I need. I just printed it so I can post it on my refrigerator!