Polenta and Sweet Potato Mash with Mushroom Sauce - Forks Over Knives

Ingredients

• 3 cups cubed cooked sweet potatoes (peeled, if desired)
• 1 16- to 18-oz. tube polenta, cut into chunks
• 1 teaspoon onion powder
• 5 cups fresh baby spinach
• 1 8-oz. package fresh cremini mushrooms, halved
• 1 cup chopped onion
• 6 cloves garlic, minced
• 1½ cups cherry tomatoes, halved
• ¾ cup low-sodium vegetable broth
• ½ teaspoon dried Italian seasoning, crushed
• 1 teaspoon arrowroot powder
• Freshly ground black pepper, to taste
• 2 tablespoons pine nuts, toasted