Vibranium Vegan Stew

Ingredients

• 1 tablespoon olive oil
• ½ DOLE® White Onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 container (32 ounces) unsalted vegetable stock
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 2 DOLE® Sweet Potatoes, peeled and cut into ½-inch pieces
• ½ small ripe DOLE® Banana, peeled and chopped
• ½ cup creamy organic peanut butter
• 1½ cups packed chopped Tuscan kale
• 1 tablespoon fresh lime juice
• Cooked brown rice for serving (optional)
• Chopped fresh cilantro and/or toasted peanut halves for garnish (optional)

Directions

1. Heat oil in a large saucepot over medium-high heat. Add onion; cook 2 minutes or until tender, stirring frequently. Add garlic, ginger, cumin, salt and pepper; cook 1 minute or until fragrant. Stir in stock, tomatoes with their juice and sweet potatoes; heat to a boil. Reduce heat to medium-low; cook 15 minutes or until sweet potatoes are tender, stirring occasionally.
2. Pulse banana and peanut butter in a food processor until smooth, scraping down bowl occasionally; stir into saucepot until incorporated. Stir in kale and lime juice; cook 1 minute or until kale is wilted. Remove from heat. Makes about 8 cups.
3. Serve stew over rice garnished with cilantro and/or peanuts, if desired.