broccolini with sweet potatoes


1 large sweet potato

1/2 cup beluga (black) lentils

1/4 cup plant-based milk 

4 garlic cloves

Coconut Relish

1 T ginger

1 lemon

8 oz. broccolini

2 T raisins

2 T coconut flakes

2 tsp mustard seeds

1/2 tsp turmeric powder

1 tsp salt

1 tsp black pepper


  1. Peel and dice sweet potato. Add to a small saucepan, cover with water and a pinch of salt and bring to a boil. Cook ~10 min. until fork tender. 
  2. Add lentils and 1 cup of water to a small saucepan. Bring to a boil, cover and reduce heat to low. Simmer until lentils are cooked (25 min.)
  3. Peel and mince garlic. Drain the cooked sweet potatoes and return to the saucepan. Add in half the garlic, plant-based milk, and pinch of salt/pepper. Stir/mash until combined.
  4. Halve and juice the lemon. Peel and mince the ginger. Trim the bottom inch of the broccolini.
  5. Heat a pan over medium-high heat. Add ginger, remaining garlic, coconut flakes, raisins, mustard seeds, and turmeric. Stir and cook until aromatic (4 min.) Add the lemon juice and transfer relish to a bowl.
  6. Reheat pan over medium-high heat. Add 1/4 cup water, pinch of salt and broccolini. Cover, and cook until water evaporates and broccolini is tender. 
  7. Flip broccolini and cook for an additional 2 min.
  8. Divide the sweet potatoes and lentils between two plates. Top with pan-seared broccolini and coconut relish.