Here's an easy meal to make from a sweet potato, frozen chopped spinach, and portobello mushroom caps. If you enjoy multitasking as I do, you'll be done in 30 minutes.
Preheat oven to 425 degrees. Clean portobello caps and remove stems. Mix up a marinade with equal parts balsalmic vinaigrette, tamari sauce (sweet soy sauce), and olive oil. Brush the top of the portobellos and put in oven for 7 minutes. Then turn the mushrooms over, marinate the bottoms, and cook for 7 minutes more.
Add some oil (I used sesame oil in honor of my friend Lisa :) to a large pan and some mustard seeds and cook on medium heat. When the mustard seeds are popping, add frozen spinach and some vegan margarine (I like Earth Balance Buttery Spread). Then add salt and spices of your choosing -- I like cumin, coriander, basil, turmeric, oregano, pepper, and chili powder. You can also add some chopped tomato or tomato sauce, or even chunks of tofu. Cover and cook, stirring occasionally, for about 7-10 minutes.
Fill a medium pot of water and set to boil. Peel and chop a sweet potato into several small pieces so that it softens more rapidly. When done, drain potatoes, add Earth Balance and a little cinnamon sugar and mash the potatoes.