Brussels Sprout, Sweet Potato, and Lentil Sauté
Prep time
Cook time
Total time
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
  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.
Serving size: ⅙ of entire recipe (about 1 cup)
Nutrition Information (per serving) from
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