1. Preheat a non-stick pan over medium heat.
2. Add 10 grams of olive oil and minced garlic (3 grams) to the pan; sauté for 1 minute until aromatic.
3. Add diced sweet potato (100 grams) and carrot (50 grams) to the pan and cook for about 5 minutes until they begin to soften.
4. Mix in kidney beans (75 grams) and peas (50 grams), then season with smoked paprika (2 grams) and cumin (2 grams); add a pinch of salt if desired.
5. Stir in fresh spinach (30 grams) and cook for an additional 3-4 minutes until wilted.
6. Taste and adjust seasonings as needed before serving warm for a satisfying lunch.

Summary: A hearty, nutritious medley of vegetables perfect for an adult-friendly lunch.

Storing Options: Best enjoyed fresh; leftovers can be refrigerated in an airtight container for up to 24 hours.

Potential Allergies: Contains kidney beans; individuals with legume allergies should take caution.

Side Effects: High fiber content may cause mild digestive discomfort for those not accustomed to fiber-rich meals.