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10 Fruits and Vegetables in Season For Fall to Add to Your Plate

Seasonal eating is fresh, fun, and better for the environment. Add these fruits and vegetables in season for fall to your next shopping list!

What is your favorite thing about fall? I love the leaves changing, the cozy weather, and the fall activities. I also adore fall produce! I’m so ready for warming meals filled with the fruits and vegetables in season now.

Benefits of Eating Seasonally

  • Saves money. Seasonal produce is less expensive than out of season fruits and vegetables at the grocery store, because it is more plentiful.
  • Tastes better. Produce that is in season simply tastes better. If you’ve eaten a tomato in the middle of January, then you know what I mean!
    Adds variety to your diet. It is important to have variety in your diet, because different foods have different nutrients and benefits. If you eat seasonally, you are naturally adding variety to your diet as the seasons change.
  • Better for the environment. You’ll reduce your carbon footprint by choosing seasonal produce, because there was less energy used to grow and transport the food to your store. Bonus points if you shop at your local farmer’s market!
  • Less pesticide use. Foods grown out of season need a lot more assistance in the form of pesticides and chemicals to grow. Fruits and vegetables that grow naturally in fall weather conditions are easier to produce with less assistance.

Fruits and Vegetables In Season for Fall

Here is a list of 10 fruits and vegetables in season right now! You’ll also find recipes to inspire you to get into the kitchen.

Apples

Apple cinnamon coffee cake - Daisybeet

Apple picking is a quintessential fall activity, and it is dietitian approved! Apples contain fiber, vitamin C, and antioxidants. Make sure to eat the skin, though, as it holds most of the fiber and antioxidants!

Make this apple cinnamon coffee cake, five-minute bircher muesli, or this kale salad with apple, cranberries, and pecans by Deb Perelman, by way of Cookie and Kate.

Beets

Beets - fruits and vegetables in season - Daisybeet

Beets are one of the healthiest foods to eat. Not only do they contain several vitamins and minerals, beets have nitrates and pigments (that give them their beautiful color). These compounds have several health benefits. The nitrates in beets convert to nitric oxide in the body, which dilates our blood vessels, temporarily lowering blood pressure. The pigments in beets have antioxidant effects that may reduce inflammation.

Try this beet and goat cheese salad with wild rice and chickpeas, dreamy pink beet + white bean dip, and these baked zucchini, beet, and sweet potato fritters.

Broccoli

Broccoli - fruits and vegetables in season - Daisybeet

Broccoli might just be my all time favorite vegetable. It is part of the cruciferous vegetable family, which also includes Brussels sprouts, cabbage, cauliflower, and kale. In addition to fiber, vitamin C, iron, and potassium, broccoli has phytonutrients that lower inflammation and may help lower the risk of cancer.

Roast up a tray of this addicting lemon parmesan broccoli, try this broccoli salad with Thai peanut dressing, or this easy pasta and broccoli recipe by Skinnytaste.

Brussels Sprouts

Roasted fall vegetable kale and quinoa salad - Daisybeet

Brussels sprouts had a bad rap for a while, but they are absolutely delicious when roasted to crispy perfection. They share similar health benefits to broccoli, as they contain the same phytonutrients. Also, Brussels sprouts are an excellent source of vitamins C and K.

This kale quinoa salad with fall roasted vegetables contains Brussels sprouts. These crispy roasted Brussels sprouts by Chelsea’s Messy Apron look insane!

Cauliflower

Cauliflower - fruits and vegetables in season - Daisybeet

Cauliflower – the trendiest vegetable of our time. It’s been transformed into pizza crust, gnocchi, and rice because of it’s neutral flavor. But cauliflower is delicious in it’s natural whole form, too! It is a perfect neutral palate to experiment with lots of flavors. Cauliflower is high in fiber, vitamins C and K, and antioxidants.

I have a bunch of cauliflower recipes on the blog, so here is a little list:

Kale

Kale is a hardy green, so it holds up to the falling temperatures in the fall, which softer greens can’t handle. It’s a super nutrient dense food, and is loaded with nutrients including vitamins A, C, and K. Also, kale is a good plant-based source of calcium.

Tis the season to load up on all the kale salads! Try my favorite dairy free kale caesar salad, this Greek kale salad by Gimme Delicious, and this kale salad with carrot ginger dressing by Love & Lemons.

Pears

Hasselback baked pear oatmeal - Daisybeet

Pears are another in season fruit for the cooler months. They contain both soluble and insoluble fiber. Soluble fiber is a prebiotic, feeding the good bacteria in our guts! Just like apples, the pear skin contains most of the fiber.

Try my hasselback baked pears on oatmeal for a delicious breakfast. I also love to roast pears with beets and sweet potatoes for a dinner side!

Pumpkin

Pumpkin alfredo sauce - Daisybeet

Pumpkin is a versatile and nutritious ingredient that is in season for fall. It can be used in both sweet and savory recipes. Pumpkin is a good source of fiber. It is also rich in beta-carotene, an antioxidant that makes pumpkin orange, and benefits eye and skin health.

This vegan pumpkin alfredo sauce is one of my favorite pumpkin recipes to make in the fall! Also, try these healthier pumpkin muffins by Gimme Some Oven, or these pumpkin pancakes by Well Plated.

Squash

Butternut squash tacos - Daisybeet

You’ve probably seen lots of winter squash varieties showing up in your grocery stores and farmer’s markets. From butternut to delicata, winter squashes are abundant this time of year. They are a versatile ingredient – turn them into soups, curries, or mash them like potatoes. Winter squashes are rich in fiber, vitamin C, potassium, and carotenoid antioxidants.

Here are some of my favorite ways to prepare winter squash:

Sweet Potato

Sweet potato - Daisybeet

Last but not least, sweet potatoes are a favorite fall tuber. Sweet potatoes are slightly higher in fiber than white potatoes, and they are higher in vitamins A, B6, and C. I love roasted sweet potato wedges as a side with dinner!

Try these sweet potato toasts with Mediterranean salsa, Mexican stuffed sweet potatoes, and this sweet potato casserole by Joy Food Kitchen.

Let me know if you love this post by leaving a comment below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Moroccan Spiced Cauliflower (Vegan, Gluten Free)

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!

Moroccan spiced cauliflower - Daisybeet

Cauliflower is one of my favorite vegetables to experiment with. It’s become one of the best loved vegetables, because it can easily be transformed to pizza, rice, and even mac and cheese! While I love a good cauliflower crust pizza, roasting it up whole is still so delicious.

This Moroccan spiced cauliflower recipe takes advantage of cauliflower’s neutral palette by packing the flavor! I used ras-el-hanout, which is a traditional Moroccan spice blend. It’s full of warming flavors like ginger and coriander. I also added fresh chopped dates and cilantro. The savory sweet profile of this dish is amazing!

Moroccan spiced cauliflower - Daisybeet

Health Benefits of Cauliflower

Cauliflower is part of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, kale, and cabbage. This group of veggies is particularly healthy, because they contain plant-based compounds called phytonutrients. Cruciferous vegetable consumption and these phytonutrients have been linked to reduced inflammation and may protect against certain cancers.

Main ingredients in Moroccan spiced cauliflower

Moroccan spiced cauliflower ingredients

You’ll need just a handful of simple, whole food ingredients for this dish. I’ve also included easy ingredient swaps that would be just as delicious!

  • Cauliflower
  • Ras-el-hanout: swap for 1 tsp each paprika, cumin, and ginger
  • Medjool dates: swap for golden raisins or dried cherries
  • Cilantro: swap for parsley
  • Salt
  • Pepper
  • Olive oil

If you love this recipe, you may also like:

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Moroccan Spiced Cauliflower (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: side dish
  • Method: bake

Description

This Moroccan spiced cauliflower dish is the perfect combination of sweet and spicy, thanks to dates and ras-el-hanout spice. Everyone will love this side!


Scale

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 3 tsp ras-el-hanout
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Zest of 1 lemon
  • 1/2 cup medjool dates, pitted and chopped
  • 2 handfuls of cilantro, chopped finely

Instructions

  1. Preheat oven to 410 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in olive oil, ras-el-hanout, salt, pepper, and lemon zest.
  3. Roast for 25-35 minutes, mixing halfway through. Cauliflower will be done when fork tender and starting to caramelize on the outside.
  4. Toss cauliflower with dates and cilantro. 


Notes

  • If you don’t have ras-el-hanout, sub 1 tsp each ginger, coriander, and paprika. 

Keywords: moroccan spiced cauliflower, vegan, cauliflower recipe, gluten free

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

vegan pesto cauliflower Featured

Pesto Cauliflower (Vegan, Gluten Free)

Pesto tastes amazing on just about anything, and cauliflower is the perfect vehicle! This simple side dish features this versatile vegetable and a homemade vegan pesto.

vegan pesto cauliflower

Have you made homemade pesto before? If not, now is the time! This vegan pesto is incredibly flavorful and easy to make. I love making homemade sauces, including pesto. Preparing them myself allows me to control the quality of ingredients I use, making them healthier versions of store bought options without compromising on taste.

How to Make Vegan Pesto

All you need is six ingredients and a blender or food processor to make this vegan pesto. While traditional pesto uses parmesan cheese, you will use nutritional yeast in this vegan version. This gives the pesto a cheesy, umami flavor without the use of cheese! Blend together lemon juice, fresh basil, garlic, salt, nutritional yeast, and olive oil to make the freshest vegan pesto ever.

vegan pesto

Main Ingredients + Some Nutrition Notes

  • Nutritional Yeast: Nutritional yeast is a type of yeast rich in vitamins, minerals and proteins. It contains all nine essential amino acids, making it a complete plant-based protein. It is also one of the only plant-based sources of vitamin B12.
  • Cauliflower: A member of the cruciferous vegetable family, cauliflower is rich in different antioxidants, which help fight free radical cell damage and inflammation. It’s also a great source of fiber.
  • Basil: Basil, and other fresh herbs, are excellent flavor additions to any meal. Using fresh herbs in your cooking reduces the need for added sodium! Plus, basil is actually a good source of vitamin K, like other leafy greens.
  • Lemon
  • Garlic
  • Olive Oil
vegan pesto cauliflower

I’ve had this pesto on all sorts of things: pasta, pizza, salmon, and now cauliflower! I’m always trying out new ways to eat this delicious vegetable, and this really might be my new favorite. It would taste amazing on pretty much any other vegetable, so feel free to substitute whatever you have on hand!

If you love this recipe, you may also like

vegan pesto cauliflower

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: side dish

Description

Pesto tastes amazing on just about anything, and cauliflower is the perfect vehicle! This simple side dish features this versatile vegetable and a homemade vegan pesto.


Scale

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Vegan Pesto

  • Juice of 1 lemon
  • 1/2 cup pine nuts
  • 2 cloves garlic, roughly chopped
  • 3 handfuls fresh basil
  • 1/4 cup + 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt 
  • 2 tbsp cold water

Instructions

  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in avocado oil, salt, and pepper.
  3. Roast for 35-30 minutes, until fork tender and slightly browned.
  4. While cauliflower roasts, prepare pesto. Add all ingredients to a blender or food processor. Blend until ingredients are combined, but still a bit chunky.
  5. Toss pesto with cooked cauliflower until well coated.


Notes

  • This recipe can be kept in the refrigerator for up to 5 days.

Keywords: vegan, pesto, pesto cauliflower, vegan recipe

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cauliflower sweet potato salad Featured

Tahini Citrus Cauliflower Sweet Potato Salad (Vegan, Gluten Free)

Thank you, Unilever and Sir Kensington’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

This recipe is full of zingy flavor, contrasting textures and plenty of nutrients. If you are looking for a unique dish to bring to your MDW party, look no further than this tahini citrus cauliflower sweet potato salad! You’ll wow your friends with a creamy yet incredibly simple dressing that coats the vegetables, making them super addicting.

cauliflower sweet potato salad

I have a confession to make – I don’t like potato salad. I know it’s such an American classic, but I’ve never been a fan of this summertime barbecue food. The mushy texture and excess mayonnaise just don’t do it for me!

Something I DO love is sweet potatoes. And cauliflower. And tahini plus anything citrus. Mix them all together, and you have a magical combination. So many of my meals involve these ingredients, so it’s about time that one recipe highlights them all!

cauliflower sweet potato salad

You’ll roast some cauliflower and sweet potatoes with vibrant yellow turmeric. They’re then tossed with parsley, sesame seeds, and dried cherries, which all add such great texture and contrasting flavor. Then, pour the creamiest semi-homemade dressing over everything, featuring NEW Sir Kensington’s Golden Citrus Vinaigrette! On its own, this vinaigrette is the perfect light and refreshing dressing or marinade, plus it’s made with 100% pure sunflower oil and a touch of ethically sourced, True Source Certified honey. When mixed with tahini and a few simple ingredients, it makes the BEST sauce ever.

cauliflower sweet potato salad

I love all the Sir Kensington’s products I’ve tried, and this vinaigrette is no exception. I love this brand because every ingredient they source is Non-GMO certified. Their products with eggs only use Certified Humane Free-Range eggs, and they have a commitment to better quality ingredients in all the products they make. They’ve brought such a sense of integrity to the world of condiments!

If you too dislike traditional potato salad, I encourage you to try this cauliflower sweet potato salad! I guarantee you won’t be the only one heading back for seconds at the barbecue.

A Few Recipe Notes

  • Chop cauliflower and sweet potatoes into similar sized pieces to ensure even cooking.
  • This recipe can be prepared in advance and served chilled.
  • This salad is also great for meal prep, as it will keep well in the fridge for up to 5 days and tastes great cold!
cauliflower sweet potato salad

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Tahini Citrus Cauliflower Sweet Potato Salad (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: side dish

Description

This recipe is full of zingy flavor, contrasting textures and plenty of nutrients. If you are looking for a unique dish to bring to your MDW party, look no further than this tahini citrus cauliflower sweet potato salad!


Scale

Ingredients

  • 2 medium sweet potatoes, diced
  • 1 small head cauliflower, cut into florets
  • 2 tbsp olive oil, divided
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup tahini
  • ¼ cup Sir Kensington’s Golden Citrus Vinaigrette
  • 1 tbsp lemon juice
  • ⅓ cup dried cherries
  • 1 tbsp sesame seeds
  • ½ cup fresh parsley, chopped

Instructions

  1. Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss sweet potatoes and cauliflower florets in turmeric, garlic powder, salt and pepper. Spread onto baking sheets and roast for 35-40 minutes until fork tender, stirring halfway through.
  3. Prepare dressing while vegetables roast. Whisk together tahini, Sir Kensington’s Vinaigrette, and lemon juice until smooth.
  4. Toss roasted vegetables with dressing and top with golden raisins, sesame seeds and parsley.

Keywords: sweet potato salad, tahini dressing, vegan, gluten free, turmeric, potato salad

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sweet potato salad
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Sweet and Spicy Cauliflower (Vegan, Gluten Free)

Sharing another cauliflower recipe with you guys! I love cauliflower rice, cauliflower pizza crust and cauliflower gnocchi like any other proper millennial in the food scene, but I also love cauliflower in its purest form! The same thing that makes cauliflower so versatile for all those cauliflower-based products also makes it so great on its own – the super mild flavor makes it the perfect palate for so many different flavors.

I’ve shared a handful of cauliflower recipes on the blog, (see my curry turmeric roasted cauliflower and buffalo cauliflower lettuce wraps) and I just love how each recipe is so different in flavor, texture and preparation method!

Cauliflower is a cruciferous vegetable, and it is in the same family as kale, broccoli, cabbage and brussels sprouts. This family of veggies contain glucosinolates, sulfur-containing compounds that may be protective against certain kinds of cancer.  While ALL veggies are amazing and healthy, this is even more reason to load up on alllll the cauliflower. In addition, cauliflower is a good source of fiber and many vitamins, minerals and antioxidants.

This recipe was super simple and has the perfect amount of SWEET to balance out the HEAT from the hot sauce. It is subtle enough to be added to so many different meals – grain bowls, paired with salmon, or dipped in hummus for an afternoon snack.

 Ingredients

  • 1 head cauliflower, cut into florets
  • 1 tbsp avocado oil
  • 2 tbsp hot sauce
  • 1 tbsp maple syrup
  • 2 tsp low sodium tamari or soy sauce
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • 1 green onion, thinly sliced for garnish (optional)

Instructions

  1. Preheat oven to 415 degrees F. Line a large baking sheet with parchment paper.
  2. Whisk together avocado oil, hot sauce, maple syrup, tamari, garlic powder and pepper in a small bowl.
  3. Put cauliflower florets in a large mixing bowl and pour in sweet and spicy sauce. Use your hands to toss together to evenly coat.
  4. Place in oven on the top rack and roast for 20-25 minutes, then move to the bottom rack and roast for another 5-10 minutes until bottoms of cauliflower florets are nicely browned and crispy.
  5. Sprinkle with sliced green onion if desired.

If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂

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Buffalo Cauliflower Lettuce Wraps

Let’s talk party snacks. Just like pretty much everyone in America, I love me some good finger foods. Chips and guac, cheese and crackers, bruschetta and mini quiches – I’ll take them all! I’m not really into football, but I’m always down for a Super Bowl party to scope out the snack scene. Sometimes it’s fun to have a whole bunch of mini foods to munch on instead of a formal meal!

The problem with these mini foods is that they are usually not very nutritious. They are often high in sodium, saturated fat and pack more calories than they let on. Looks can be deceiving – one pig in a blanket packs almost 100 calories, 2 grams of saturated fat and 200 mg sodium. These little snacks add up fast!

As you guys might know, my philosophy surrounding nutrition and eating is never about strict calorie counting or taking extreme measures to eat healthier. I focus on eating whole foods (mostly plants) that are nutrient dense a majority of the time, but still leave space to enjoy less nutritious foods. I always want eating to be pleasurable for you, and restricting yourself from enjoying a food you love will likely backfire in the long term.

Tackling situations like Super Bowl parties, where decadent food is in abundance, can be one of the most challenging scenarios to navigate if you are trying to stick to certain health goals. Here are some steps I like to go through with myself in these situations. They help me stay in tune with my body and ensure that I don’t overeat to the point where I am uncomfortably full (and believe me, I’ve done this before and it is no fun)!

Right before the party, I take a second to really check in with myself. I assess how hungry I am. Rating your hunger on a scale of 1 to 10 can help! This will help guide my eating choices during the event. Once arriving, I say my hello’s, offer to help out, and do a quick survey of the snack scene. I like to see all the creative recipes people made, and see if any snacks really jump out to me. I usually find 2-3 treats that I’m salivating over, and know I’ll want a taste of those! When it’s time to eat, I fill half my plate with some nutrient dense, lighter options, such as salad, veggie sticks and hummus or grapes. More often than not, your party will have some sort of crudité platter, so load up on these foods freely! Then, I save the other half of my plate for moderate portions of those less nutritious snacks I’m eager to try  (Spanakopita! Mozzarella sticks!) I try to eat slowly and enjoy each bite of food. Before running back for seconds, I check in with myself again to see how hungry I am, and this helps determine how much, if any, extra food I’ll take.

I hope these tips help! It can take a while to get to the point where you are comfortable listening and acting on your hunger cues, but it really is a freeing feeling! Thanks for reading, but now it’s time for the real reason you came here – buffalo cauliflower lettuce wraps!

Ben and I hosted our friends for the Super Bowl on Sunday, and I overestimated the amount of buffalo cauliflower to make, so we had a lot left over. I also had some fresh butter lettuce in the fridge, and thought the combination would be perfect! The warm and spicy cauliflower bites, paired with the cool crisp lettuce works sooo well. A little tangy goat cheese, pickled red onions and creamy guacamole really took these to the next level. To make these cauliflower bites a little more nutritious, I used whole wheat breadcrumbs and almond flour as the coating, baked them instead of frying in oil, and found this sauce that uses pineapple juice as sweetener! The less processed, the better.

Ingredients:

  • 1 large head of cauliflower, cut into bite size florets
  • 1 cup whole wheat breadcrumbs
  • ¼ cup almond flour
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning blend
  • 2-3 eggs
  • Avocado oil spray
  • 1 12 oz bottle buffalo sauce (I used this brand)
  • 1 tsp avocado oil
  • 1 head butter lettuce
  • ¼ cup crumbled goat cheese, guacamole and pickled red onions for topping

Instructions:

  1. Preheat oven to 420 degrees F. Line a baking sheet with parchment paper.
  2. Combine breadcrumbs, almond flour, garlic powder and Italian seasoning in a small bowl.
  3. Whisk eggs in a separate bowl.
  4. One by one, dip each cauliflower floret into the egg, then coat with breadcrumb mixture. Space out evenly on baking sheet and spray with avocado oil spray.
  5. Bake for 20-25 minutes. Remove from oven and let cool for a few minutes.
  6. Combine buffalo sauce and avocado oil in a small bowl. Dip each cauliflower floret into mixture to coat, and return to baking sheet.
  7. Bake for another 15 minutes. You can broil for a minute or so at the end to get them extra crunchy, just be careful and watch that they don’t burn!
  8. While cauliflower is baking, pull off whole leaves from lettuce head, wash and pat dry.
  9. Top each lettuce leaf with 2 cauliflower florets, a dollop of guacamole, a sprinkle of goat cheese and a few red onions. Enjoy warm!

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

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Butternut Squash and Cauliflower Chana Masala (Vegan, Gluten Free)

I rarely go for Indian food, but a craving hit this week! I absolutely love all the warming flavors and spices in Indian cuisine, and I felt a hot and cozy meal would be perfect for the low temperatures this week in Boston (although, I really can’t compare Boston to what the Midwest is dealing with right now)! Ben won’t be home for dinner for three nights, and when he’s out, I like to have a super easy meal prepped to eat so all I need to do is reheat it when I’m hungry. Gives me more time to catch up on my solo shows 🙂 We watch a show together when we are both home most nights, but we also have our own separate ones! Right now, I’m into Riverdale, but definitely need some suggestions!

Chana masala is an Indian dish comprised of chickpeas cooked in a spicy, tomato-based sauce. I wanted to make a veggie-heavy, one pot meal with inspired by these flavors, so I added butternut squash, cauliflower and spinach in addition to chickpeas. This recipe is packed with anti-inflammatory ingredients like ginger and turmeric, as well as antioxidant vitamins A and C. If you’re feeling a cold coming on, make yourself a batch of this to load up on these nutrients! This recipe ended up more than enough for three meals, so it would be perfect to serve your whole family or a larger group.

Ingredients:

  • 2-3 tsp avocado oil
  • 1 medium white onion, chopped
  • 3 large cloves garlic, grated or finely minced
  • 2 inches of fresh ginger, grated and finely minced
  • 3 serrano chilies, finely chopped
  • Large handful of cilantro, finely chopped (plus more for serving)
  • Zest of 1 lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tbsp cumin
  • ½ tbsp turmeric
  • ½ tbsp chili powder
  • ½ tbsp coriander
  • 1 28 oz can low sodium diced tomatoes
  • 1 butternut squash, peeled and diced into bite size pieces
  • 1 whole head cauliflower, cut into bite sized florets
  • 2 cans low sodium chickpeas, drained and rinsed
  • 1-2 cups water
  • 3 large handfuls fresh spinach
  • 3 tbsp fresh lemon juice
  • ½ tbsp garam masala

Instructions:

  1. Add avocado oil to a large pot on medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until translucent.
  2. Mix together garlic, ginger, chilies and lemon zest in a small bowl. Add to the pot and stir to combine with onions.
  3. Add salt, pepper and spices to the pot and stir to combine. Let cook for 1 minute until fragrant so the spices can bloom.
  4. Add diced tomatoes, butternut squash, cauliflower, chickpeas and enough water to just reach the top of all the veggies. Stir to combine, bring to a boil, then cover and reduce to a simmer.
  5. Simmer for about 20 minutes, stirring occasionally, until butternut squash is fork tender.
  6. Add fresh spinach, lemon juice and garam masala and stir to combine. Add more salt to taste as needed.
  7. Serve warm with more cilantro to garnish. Can be served over rice (I used short grain brown rice), with bread or naan, or on its own!

This recipe made 6-8 servings.

Can be stored in the fridge for 4-5 days. Tastes great cold or reheated.

If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂