I’m showcasing detox dishes this week. Tonight’s dish would comfortably serve 4 as a side dish but for the detox, this is only enough for 2. It’s all about loads of tasty fiber!

I personally like the skin of acorn squash (and that’s extra fiber!) but you can take it off if you are not a fan. I also saved the seeds and dry roasted them to toss in a salad later this week. When trimming the cauliflower, I only wanted the florets for this dish but saved the stems to use as a thickener in a future soup. Due to my tiny setup here, I only have one sauté pan and it’s teeny so I cooked the squash, beans, and cauliflower in separate batches and then tossed everything together in a bowl at the end.

Ingredients:

• Cauliflower, trimmed to just the florets
• Acorn squash, quartered and sliced
• 1 can garbanzo beans, drained
• 1/2 of a red bell pepper, finely diced
• 3 cloves garlic minced
• 3 Tbs coconut oil
• 1 tsp tumeric
• 1 tsp cumin
• 1 tsp dried cilantro (use 3x as much if fresh)
• Nutmeg
• Salt and pepper to taste

Procedures:

1. Heat the coconut oil in a large sauté pan (or do this step in batches if you were stuck with a small pan like me!).
2. Add the cauliflower, squash, and beans and stir often till cooked through and slightly brown.
3. Add in garlic and cook for 1 more minute.
4. Add spices including a fresh shaving of nutmeg.
5. Toss in the bell pepper at the very end so it just heats through but keeps it’s bite.
6. Salt and pepper to taste.