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.
- 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)
- Salt and pepper to taste
- 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!).
- Add the cauliflower, squash, and beans and stir often till cooked through and slightly brown.
- Add in garlic and cook for 1 more minute.
- Add spices including a fresh shaving of nutmeg.
- Toss in the bell pepper at the very end so it just heats through but keeps it’s bite.
- Salt and pepper to taste.