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Pan Seared Broccolini with Mashed Sweet Potatoes & Coconut Turmeric Relish
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2 Serving Dinner

Pan Seared Broccolini

with Mashed Sweet Potatoes & Coconut Turmeric Relish

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice
Cook Time
2 Servings  |  35 min

Nutrition (per serving)

CALORIES
540
FAT
14g
CARBOHYDRATES
86g
PROTEIN
21g

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INGREDIENTS

  1. 1 sweet potato, peeled and diced
  2. ½ cup beluga lentils, rinsed and sorted
  3. 2 garlic cloves, peeled and thinly sliced
  4. 1 Fresno chile, halved and deseeded, one half minced
  5. 1 oz fresh ginger, peeled and minced
  6. 2 tbsp golden raisins
  7. 2 tbsp toasted coconut
  8. 2 tsp brown mustard seeds
  9. ¼ tsp ground turmeric
  10. 1 lemon, juiced
  11. 8 oz broccolini, ends trimmed
  12. 2 tbsp vegan butter
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut)
Tools: Large nonstick skillet, 2 small saucepans
Cook Time
2 Servings  |  35 min

Nutrition (per serving)

CALORIES
540
FAT
14g
CARBOHYDRATES
86g
PROTEIN
21g

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INSTRUCTIONS

1
Simmer the potato and lentils

Add sweet potato to a small saucepan, cover with 1 inch water, and bring to a boil. Cook until potato is fork-tender, 10 to 12 minutes. Drain and return cooked sweet potato to the saucepan, off heat. Add beluga lentils to a separate saucepan with 1 cup water. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. TIP: To “sort” (as indicated in the ingredients list) means to look for and discard any naturally occurring debris or stones.

2
Make the relish

Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and cook until lightly browned, 3 to 5 minutes. Add minced Fresno chile, just 1 tsp ginger, raisins, toasted coconut, mustard seeds, and turmeric. Cook until fragrant, 1 to 3 minutes. Add lemon juice and transfer the coconut turmeric relish to a medium bowl. TIPS: Add more Fresno chile if you prefer more heat, and save any remaining chile for your own use. We will use this skillet again in the next step.

3
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 skillet with a lid, and cook until water evaporates and broccolini is tender and crispy in places, 3 to 5 minutes. Flip broccolini and cook for an additional 2 minutes.

4
Serve

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

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