Sweet potatoes, peeled and cut in 1/2-inch pieces (2 pounds)
1/4 cup low-sodium vegetable broth
3 garlic cloves, minced
1 small onion, chopped
1/2 - 1 Tablespoons turmeric
kosher or sea salt (to taste)
freshly ground black pepper (to taste)
2 handfuls of spinach
Place sweet potatoes in a large saucepan and cover with water. Simmer for about 15 to 17 minutes until tender. Drain and set aside.
Heat broth in a large skillet over medium heat. Cook onion until soft. Add garlic, turmeric, salt, and black pepper, and continue to cook for 1 minute.
Add the sweet potatoes, and cook to heat through. Add two handfuls of spinach and allow to wilt.
Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D., and Robyn Webb