Spinach, sweet potato and pinto beans sauté

From the World's Healthiest Foods, this is my version the Golden Spinach and Sweet Potato Healthy Sauté. As a vegetarian, I didn't use chicken broth. I didn't add any salt either.

I didn't have enough sweet potatoes or spinach so I decided to add some pinto beans, which matches and complements the nutrition of the rest of the vegetables. 


  •  1 medium onion, chopped
  • 4 medium cloves garlic, minced
  • 1 cup + 1 TBS vegetable broth
  • ½ tsp turmeric
  • ½ tsp coriander
  • ½ tsp cumin
  • ¼ tsp cardamom
  • 1 tbsp fresh lemon juice
  • 2 cups sweet potatoes, peeled and cubed
  • 5 oz fresh baby spinach
  • 1 can low-sodium pinto beans, drained and rinsed
  • 2 tbsp chopped fresh cilantro
  • Pepper to taste

   1. Chop onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
   2. Heat 1 tbsp broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
   3. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes.
   4. Chop spinach and add to sweet potatoes. Add pinto beans. Cook uncovered for a few more minutes to allow sauce to thicken. Add cilantro and pepper. 

Serves: 3
Spinach, sweet potato and pinto beans