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Sweet Potato Bean Hash

Author Molly Patrick of Clean Food Dirty Girl


  • 2 tablespoons water
  • 1 tablespoon vegan Worcestershire
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper (about 10 turns)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ginger powder
  • 1 1/2 cups cooked Great Northern White Beans, or any other white bean (265g)
  • 2 cups uncooked sweet potatoes, diced into small, 1/2" pieces (245g)
  • 1/2 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


  1. 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.

  2. 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. 

  3. Add the onions and cook for an additional 5 minutes, stirring often. 

  4. 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.

  5. Stir in the spinach and cook for an additional minute or two, until the spinach is wilted and warm. 

  6. Top with sunflower seeds and pomegranate seeds when serving. 

Recipe Notes

Feel free to use canned beans, just be sure to rinse them with water before using them.