Step 1

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 2

Peel and medium dice sweet potatoes. Place in a medium saucepan, cover with hot water (from the tap), and bring to a boil over high heat.

Step 3

Once the liquid in the saucepan is boiling, reduce heat to medium, cover, and simmer until sweet potatoes are tender, about 10 minutes.

Step 4

Meanwhile, peel, halve, and small dice onions.

Step 5

Preheat a large skillet over medium-high heat.

Step 6

Once the skillet is hot, add oil and swirl to coat the bottom. Add the onion and salt; cook, stirring occasionally until softened, about 5 minutes.

Step 7

While the onion is cooking, peel, trim, and small dice carrots. Trim and small dice celery.

Step 8

Once the onion is soft, add the carrot and celery. Cook, stirring occasionally, until tender, 2-3 minutes.

Step 9

While the veggies are cooking, peel and mince garlic.

Step 10

Add garlic, veggie ground, and spices to the skillet. Cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 4-5 minutes.

Step 11

When the sweet potatoes are done, drain and return to the pan. Add oil and spices; using a potato masher, mash until smooth. Cover to keep warm and set aside.

Step 12

When the veggie ground is done, add peas, water, and vinegar to the skillet. Stir to combine.

Step 13

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine, and continue to cook until peas are warmed through, 1 minute more. Remove from heat.

Step 14

To serve, divide sweet potato mash between plates or bowls; top with veggie ground filling. Enjoy!