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Home » Clean Eating » Brussels Sprout, Sweet Potato, and Lentil Sauté

Brussels Sprout, Sweet Potato, and Lentil Sauté

January 19, 2015 by Krista 6 Comments

Brussels Sprout, Sweet Potato, and Lentil Saute | Destination Delish - a sweet and savory blend of veggies sautéed with warm spices and topped with juicy pomegranate arils

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.

Clean Eating Adventure

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.

Brussels Sprout, Sweet Potato, and Lentil Saute | Destination Delish - a sweet and savory blend of veggies sautéed with warm spices and topped with juicy pomegranate arils

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.

Brussels Sprout, Sweet Potato, and Lentil Saute | Destination Delish - a sweet and savory blend of veggies sautéed with warm spices and topped with juicy pomegranate arils

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.

Brussels Sprout, Sweet Potato, and Lentil Saute | Destination Delish - a sweet and savory blend of veggies sautéed with warm spices and topped with juicy pomegranate arils

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!

Brussels Sprout, Sweet Potato, and Lentil Saute | Destination Delish - a sweet and savory blend of veggies sautéed with warm spices and topped with juicy pomegranate arils

Next time you see this dish it will be a bed for baked salmon to lie upon. Stay tuned!


Brussels Sprout, Sweet Potato, and Lentil Sauté
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Krista
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Heat the olive oil in a large sauté pan over medium heat.
  2. Add the onion and sprinkle with ¼ teaspoon salt. Saute the onion for 2 minutes until soft.
  3. Add the sweet potato, and another ¼ teaspoon of salt. Cook the sweet potato for 6-7 minutes stirring occasionally, until softened.
  4. Add the brussels sprouts and cook for 3 minutes.
  5. Add the cooked lentils, chili powder, cumin, and lime juice. Mix together until combined.
  6. Give the mixture a taste. Add salt and pepper if needed.
  7. Add the pomegranate arils and stir until combined.
Notes
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
3.4.3177

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

Brussels Sprout, Sweet Potato, and Lentil Saute | Destination Delish - a sweet and savory blend of veggies sautéed with warm spices and topped with juicy pomegranate arils

Filed Under: Clean Eating, Gluten Free, Lunch, Main Meals, Meatless Monday, Mexican/Southwest, Quick Recipes, Side Dishes, Vegan, Vegetarian

« Zucchini Noodles with Kale Almond Pesto
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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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