Brussels Sprout, Sweet Potato, and Lentil Sauté
Author: Krista
Serves: 6 servings
- 1 teaspoon olive oil
- ½ onion, chopped
- ½ teaspoon salt, divided
- 1 medium sweet potato, peeled and chopped into chunks
- ½ pound brussels sprouts, sliced in half
- 1 cup lentils, cooked
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Juice of ½ lime
- ½ cup pomegranate arils
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and sprinkle with ¼ teaspoon salt. Saute the onion for 2 minutes until soft.
- Add the sweet potato, and another ¼ teaspoon of salt. Cook the sweet potato for 6-7 minutes stirring occasionally, until softened.
- Add the brussels sprouts and cook for 3 minutes.
- Add the cooked lentils, chili powder, cumin, and lime juice. Mix together until combined.
- Give the mixture a taste. Add salt and pepper if needed.
- Add the pomegranate arils and stir until combined.
Serving size: ⅙ of entire recipe (about 1 cup)
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 139 Fat: 2.1g Carb: 25.8g Fiber: 8.4g Protein: 7.6g Sugar 6.3g Sodium: 157mg
Weight Watchers Points (calculated on member website)
WW: 4 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/brussels-sprout-sweet-potato-lentil-saute/
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