10 Jan Sweet Potato and Prune Stew
Sweet Potato and Prune Stew
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1-1/3 cups
- Calories: 343
- Fat: 3g
- Saturated fat: 0g
- Carbohydrates: 70g
- Sugar: 20g
- Sodium: 447mg
- Fiber: 13g
- Protein: 9g
- Cholesterol: 0mg
Recipe type: Main Dishes (vegetarian), vegan
Prep time:
Cook time:
Total time:
This recipe was sponsored by Sunsweet. Photo courtesy of Karman Meyer.
Ingredients
- 1 (15.5-ounce) can low sodium kidney beans, rinsed and drained
- ¾ cup Sunsweet 100% prune juice, 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 pitted prunes from Sunsweet, roughly chopped
- ¼ 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
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Place half the beans and ¼ cup of prune juice into a blender and blend until smooth. Set aside.
- In a large soup pot, heat the olive oil. When the oil is shimmering, add the onion and garlic and cook until the onion soften 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 prune juice, sweet potatoes, prunes, 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.
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