Now that fall fall is here, it’s time to enjoy those harvest veggies! This dish is packed with fiber from beans/veggies/nuts, as well as plant-based proteins. You could always add some turkey, chicken sausage, or other lean animal protein if desired.

Ingredients

• 1/2 onion, chopped (or 1/4 tsp onion powder)
• 1 cup shaved or chopped Brussels sprouts
• 1 cup peeled and chopped butternut squash
• 1 cup drained canned chickpeas (AKA garbanzo beans)
• 2 cup “riced” cauliflower
• 2 TB olive oil
• 1/4 tsp garlic powder
• 2 TB white balsamic vinegar
• 1/2 cup veggie broth
• salt and pepper to taste
• optional fresh or dried sage

Method

1. Sauté onion, squash, Brussels sprouts, and riced cauliflower in pan over medium heat with 2 TB olive oil to brown.
2. Add rest of ingredients and cover pan with lid to soften veggies for about 20 minutes or so.
3. Serve yourself a healthy portion, and top with some chopped cashews or other nuts of choice! Yummo!