Pan-Seared Broccolini with Mashed Sweet Potatoes & Coconut-Turmeric Relish

Pan-Seared Broccolini

with Mashed Sweet Potatoes & Coconut-Turmeric Relish

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dinner

Turmeric has been touted for centuries as a “miracle spice” for it’s nutritional properties. Curcumin, a naturally occurring compound found in the root, is known to be anti-inflammatory and a strong antioxidant. Luckily for us it’s also delicious, and just a touch of it goes into our quick and flavorful coconut-turmeric relish.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
32g
CARBOHYDRATES
82g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. ½ cup beluga lentils
  3. 2 cloves garlic
  4. 1 red fresno chile
  5. 2 tsp fresh ginger
  6. 8 oz broccolini
  7. 2 tbsp lemon juice
  8. 2 tbsp golden raisins
  9. 2 tbsp vegan butter
  10. 2 tbsp coconut flakes
  11. 2 tsp mustard seeds
  12. ¼ tsp turmeric
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: soy, coconut
Nutrition

TOOLS

  • 2 small saucepans
  • Large nonstick skillet

INSTRUCTIONS

1
Simmer the potato and lentils
Peel and dice the sweet potato. Add the sweet potato to a small saucepan and cover with 1 inch of water. Bring to a boil and cook until fork tender, about 10 to 12 minutes. Drain and return to the saucepan, off of the heat. In another saucepan, combine the beluga lentils and 1 cup water and bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, about 20 to 24 minutes.
2
Prepare the vegetables
Peel and thinly slice the garlic. Trim, deseed, and mince the red fresno chile. Peel and mince 2 tsp ginger. Trim the bottom inch off the stems of the broccolini. Add the golden raisins and lemon juice to a small bowl and toss to coat.
3
Start the relish
Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Add the sliced garlic and coconut flakes and cook until lightly browned, about 3 to 5 minutes. Add the minced chile, minced ginger, mustard seeds, and turmeric. Stir to combine and transfer to a medium bowl.
4
Sear the broccolini
Wipe the skillet clean and return to medium-high heat. Add 2 tsp olive oil, ¼ cup water, and a good pinch of salt. Add broccolini, cover, and cook until water evaporates and the broccolini becomes browned and crispy about 3 to 5 minutes. Flip and cook until well browned, about 2 to 3 minutes.
5
Finishing touches
Add the raisin mixture to the coconut relish and stir to combine. Taste and adjust the coconut-turmeric relish seasoning with salt. Add the butter to the sweet potatoes and mash with the back of a fork until mostly smooth. Taste and adjust seasoning with salt.
6
Serve
Divide the mashed sweet potatoes between large plates and top with the lentils. Lay the pan-seared broccolini over and top with coconut-turmeric relish.