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