I’m kicking off Week 2 of our Clean Eating Adventure with another sweet and savory Brussels sprout recipe to add to your side dish collection.
I usually roast Brussels sprouts because I love how the outer leaves brown and crisp up in the oven, but for this Brussels Sprout, Sweet Potato, and Lentil Sauté, all the cooking is done in a pan over the stove.
This dish is all about the layering of flavors, giving each layer love and attention (aka a healthy sprinkle of salt and pepper)! Additionally, this sauté boasts a bit of warmth from the cumin and chili powder.
Let’s talk about the lovely layers and possible substitutions:
1. Onion – the essential base of flavor. When the dish is complete, they’ll be sweet and caramelized. If you’re not an onion fan, you could skip this part (←that was really hard for me to write).
2. Sweet potatoes – I used the white variety because I wanted to be unique aka my husband randomly decided to buy the white ones at the grocery store when we’ve been using only orange for as long as I can remember. Butternut squash, parsnips, or turnips would be excellent substitutes.
3. Brussels Sprouts – if your sprouts are on the larger side, slice them in half so they soak up more flavor and to keep the cooking time down. Any cruciferous veggie such as cauliflower, broccoli, cabbage or kale would work if you don’t have sprouts on hand.
4. Lentils – If you’ve never had them before, I’d liken them to tiny yet hearty beans. Substitutes could include any type of bean or a healthy grain such as quinoa, barley, or rice.
5. Chili powder, cumin, and lime: This trifecta is my secret weapon whenever I want to create a Southwestern-flavored dish.
6. Pomegranate arils: These little seeds are bursting with juice. And they add the perfect sweet finish to the dish. Craisins or dried cherries would work too!
Next time you see this dish it will be a bed for baked salmon to lie upon. Stay tuned!
- 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.
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
Interested in more Clean Eating Adventure recipes? Check these out:
- Tuscan White Bean Spinach and Quinoa Stuffed Red Peppers
- Chocolate Raspberry Overnight Oats
- Roasted 8 Vegetable Soup
- Zucchini Noodles with Kale Almond Pesto
- Tropical Island Green Smoothie
- Banana Hazelnut Breakfast Quinoa
- Lemon Rosemary Shortbread
- Cashew Nacho Cheese
- Loaded Kale Nachos
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