- Yield: 2 servings 1x 1x
- Cuisine: Indian
- Diet: Vegan
Scale
Ingredients
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
Instructions
- 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.
- 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.)
- 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.
- Halve and juice the lemon. Peel and mince the ginger. Trim the bottom inch of the broccolini.
- 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.
- 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.
- Flip broccolini and cook for an additional 2 min.
- Divide the sweet potatoes and lentils between two plates. Top with pan-seared broccolini and coconut relish.
Nutrition
- Serving Size: 1
- Calories: 343
- Sugar: 8g
- Sodium: 550
- Fat: 7
- Saturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 14
- Protein: 26
- Cholesterol: 0