• Preheat oven to 425°F. Roast sweet potato on baking sheet whole until fork tender when pierced with a fork, about 45 minutes.
• Meanwhile, heat a small amount of water in a pan and add the onions. Sauté for 5 minutes until the onions soften.
• Add the garlic and sauté for 3 minutes until fragrant.
• Add mushrooms, bell peppers, and broccoli and cook for 15 minutes until the vegetables are tender.
• Turn off the heat and stir in the spinach and ground flaxseed.
• Cut the sweet potato in half and light mash with a fork.
• Pour sautéd vegetables on top and enjoy!

Notes

• Batch Prep: You can batch prep whole potatoes out for the week.