Here’s to your journey with plants + Whole Food Plant Based Sweet Potato Bean Hash (oil free)

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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. 

If you want to dive deeper with me and explore what eating nothing but whole plant foods for a month straight can do for you, your body, and your life, add your name and email address here. You will be the first to know when early enrollment for our yearly Plant Based Reset opens next week.

In the meantime, fuel your gorgeous body with a bowl of nutrients from the Hash recipe below.

Sweet Potato Bean Hash

Sweet Potato Bean Hash

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 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

Instructions

  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.

Wishing you a happy week. May it be fueled with plant power.

Xo

Molly

If you know someone who is as passionate about plant based eating as you and me, do them a solid and forward them this blog post. They can read the goods and then sign up for our weekly fuckeries, delivered to their inbox every Saturday.

Foodography by Christine L. June

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