Pan Seared Broccolini

with Mashed Sweet Potatoes & Coconut Turmeric Relish

dinner

Sweet Potato Root Vegetables Nuts Lentils Lemon Fruit Coconut Broccolini Beans/Legumes Dinner Middle Eastern Soy-Free High-Protein Gluten-Free <600 Calories Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
440
FAT
7g
CARBOHYDRATES
80g
PROTEIN
21g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. ½ cup beluga lentils
  3. 2 garlic cloves
  4. 1 Fresno chile
  5. 1 oz fresh ginger
  6. 1 lemon
  7. 8 oz broccolini
  8. 2 tbsp golden raisins
  9. 2 tbsp toasted coconut
  10. 2 tsp brown mustard seeds
  11. ¼ tsp ground turmeric
  12. 2 tbsp vegan butter
  13. 3 tbsp olive oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
Nutrition

TOOLS

  • Large nonstick skillet
  • 2 small saucepans

INSTRUCTIONS

1
Simmer the potato and lentils

Peel and dice the sweet potato. Add diced sweet potato to a small saucepan and cover with 1 inch of water. Bring to a boil and cook sweet potato until fork-tender,10 to 12 minutes. Drain and return to the saucepan, off heat. Add beluga lentils and 1 cup water to another saucepan and bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes.

2
Prepare the vegetables

Peel and thinly slice the garlic. Trim, deseed, and mince the Fresno chile. Peel and mince 2 tsp ginger. Halve and juice the lemon. Trim 1 inch off the bottom of the broccolini.

3
Make the relish

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add sliced garlic and cook until lightly browned, 3 to 5 minutes. Add just half the minced Fresno chile, minced ginger, golden raisins, toasted coconut, brown mustard seeds, and turmeric. Stir, and cook until aromatic, 1 to 3 minutes. Add lemon juice and transfer the coconut turmeric relish 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 pinch of salt. Add broccolini, cover, and cook until water evaporates and the broccolini becomes tender and crispy in places, 3 to 5 minutes. Flip, and cook for an additional 2 minutes.

5
Serve

Add butter to the sweet potatoes in the saucepan and mash with a fork. Taste, and add salt as necessary. Divide the mashed sweet potatoes and cooked beluga lentils between large plates. Top with pan seared broccolini and coconut turmeric relish. Tuck in!