Sweet Potato and Prune Stew
Sweet Potato and Prune Stew
Try this delicious stew for a filling meal you can whip up in under an hour. Hearty, nutritious, and vegetarian - it is sure to become a staple for lunches, dinners, and even mid-day snack breaks.
Recipe by Toby Amidor
Serving Size: 6
Calories: 343
Carbohydrates: 70g
Protein: 9g
Fat: 3g
Fiber: 13g
Sugar: 20g
Ingredients
- 1 (15.5-ounce) can low sodium kidney beans, rinsed and drained
- 3/4 cup California prune juice from Sunsweet, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 3 medium carrots, chopped
- 2½ cups low-sodium vegetable broth
- 2 medium sweet potatoes, washed, peeled and cut into bite-size chunks (about 1¾ pounds)
- 1 cup California grown prunes from Sunsweet, roughly chopped
- 1/4 cup dry quinoa
- 1 teaspoon apple cider vinegar
- 2 cups baby spinach
- 1 teaspoon ground cinnamon
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
Instructions
Place half the beans and ¼ cup of CA prune juice from Sunsweet into a blender and blend until smooth. Set aside.
In a large soup pot, heat the olive oil. When the oil is simmering, add the onion and garlic and cook until the onion softens and the garlic is fragrant, about 3 minutes. Add the celery and carrots and continue cooking until the vegetables soften, about 5 minutes. Add the vegetable broth, remaining ½ cup CA prune juice, sweet potatoes, CA prunes from Sunsweet, unblended beans, quinoa, and apple cider vinegar, and bring mixture to a boil over high heat. Lower the heat to medium-low and simmer, covered, until the vegetables soften, about 20 minutes. Stir in the blended beans, spinach, cinnamon, basil, cumin, coriander, turmeric, salt, and black pepper and bring mixture to a boil over high heat. Lower the heat to medium-low and simmer, uncovered, until the flavors combine and spinach is wilted, about 5 minutes.
In each of 4 bowls, spoon 2 cups of the stew and serve warm.
Sunsweet Products Used
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