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

Prep Time 20 minutes

Cook Time 30 minutes

Serving Size: 6

Calories: 343

Carbohydrates: 70g

Protein: 9g

Fat: 3g

Fiber: 13g

Sugar: 20g

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

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.

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