Seared Broccolini, Sweet Potato Mash, Lentils, and Coconut, Turmeric, Fresno Chili Relish

Tender sweet potatoes, creamy black lentils, seared broccolini, and crispy, spicy relish. . .This recipe is a symphony of flavors and textures that will not disappoint.

A Rainbow of Phytonutrients

This dish combines so many different flavors, textures and colors for an eye-appealing, tastebud-tantalizing treat. But there’s more to it than just a pretty presentation. The diversity of colors from assorted vegetables brings the added benefit of a variety of phytonutrients.

Red

Red fruits and vegetables contain lycopene, an antioxidant that fights free radicals. They also protect against prostate cancer and heart and lung disease.

Found in: strawberries, cranberries, raspberries, tomatoes, cherries, apples, beets, watermelon, red grapes, red peppers, red onions

Orange & Yellow

Eat yellow and orange for beta carotene, retinoic acid, and zeaxanthin. These benefit the immune system and the eyes, as well as support the cardiovascular system. Additionally, orange and yellow vegetables may help protect against breast cancer.

Found in: carrots, sweet potatoes, yellow peppers, oranges, bananas, pineapple, tangerines, mango, pumpkin, apricots, winter squash, peaches, cantaloupe, corn

Green

Green leafy vegetables contain calcium, magnesium, potassium, iron, and vitamins A, B, and C. That’s why power-packed greens benefit just about every body system. Your skin, digestive system, eyesight, blood, heart, and brain thank you when you eat your greens. As an added benefit, you also get cancer-blocking chemicals, like sulforaphane, isocyanate, and indoles, when you consume green vegetables.

Found in: spinach, avocados, asparagus, artichokes, broccoli, alfalfa sprouts, kale, cabbage, Brussels sprouts, kiwi fruit, collard greens, green tea, green herbs

Blue & Purple

Blue and purple vegetables get their color from antioxidants called anthocyanins. Because of their anti-inflammatory actions, these phytonutrients support healthy detoxification, blood pressure, cardiovascular health, digestion, and more.

Found in: blueberries, blackberries, elderberries, Concord grapes, raisins, eggplant, plums, figs, prunes, lavender, purple cabbage, purple carrots

White & Brown

The onion family contains allicin, which has anti-tumor properties. Other foods in this group contain antioxidant flavonoids, such as quercetin and kaempferol.

Found in: onions, cauliflower, garlic, leeks, parsnips, daikon radish, mushrooms

Can pancakes actually be healthy? Check out these Pumpkin Pancakes, loaded with carotenoids.

Seared Broccolini, Sweet Potato Mash, Beluga Lentils, and Coconut, Turmeric, Fresno Chili Garnish

Prep Time: 10 minutes Cook Time: 25 minutes
Yield:2 servings

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Ingredients

1 medium sweet potato, peeled and diced

2 tablespoons vegan butter

Salt and pepper

1/2 cup black lentils

2 tablespoons plus 2 teaspoons olive oil

2 garlic cloves, sliced

Fresno chili pepper, minced

1 ounce fresh ginger, peeled and finely grated

2 tablespoons golden raisins

2 tablespoons toasted coconut

1/4 teaspoon ground turmeric

2 teaspoons brown mustard seeds

1 lemon, halved and juiced

8 ounces broccolini, 1-inch trimmed from ends

Instructions

For the Sweet Potatoes

First, add diced sweet potatoes to a small saucepan and cover with 1 inch of water. Add a pinch of salt. Bring to a boil and boil until fork tender, approximately 10-12 minutes.
When fork tender, add vegan butter and season to taste with salt and pepper.

For the Lentils

In another small saucepan, add lentils, 1 1/4 cups of water, and a pinch of salt. Bring to a boil, then reduce to a simmer until lentils are tender, about 20-25 minutes.

For the Coconut, Turmeric, Fresno Chili Relish

Preheat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook until lightly browned.
Next, add Fresno chili, ginger, golden raisins, coconut, turmeric, and brown mustard seeds. Stir and cook until aromatic, about 1-3 minutes.
Add lemon juice and season to taste with salt and pepper. Then transfer to a small bowl and set aside.

For the Broccolini

Wipe the skillet clean and return to medium-high heat. Add 2 teaspoons of olive oil and broccolini. (Hint: If broccolini stems are thick and unlikely to get tender from searing alone, you may need to add 1/4 cup of water at the beginning of the cooking process.)
Sear until tender and crispy in places and season with salt and pepper.

To Serve

Divide the sweet potatoes onto two plates. Top with lentils, broccolini, and coconut-turmeric relish.

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Seared Broccolini, Sweet Potato Mash, Lentils, and Coconut, Turmeric, Fresno Chili Relish