Roasted Curry Cauliflower Squash Garbanzo Bean

It is officially fall here, and that calls for turning the oven on to warm up the house. So I did a sugar fast a few weeks ago, and we were supposed to give up sweet potatoes for 21 days. I did, and through this fast, I gained a new love for squash. I do love and appreciate most vegetables for their plethora of nutrients so unique to each variety.


Who doesn't love curry for its smell, flavor, and great health benefits?   

As for cauliflower, this cruciferous vegetable is high in fiber as well as b vitamins. This vegetable provides antioxidants and phytonutrients that can protect you against cancer. Squash is its own unique source of zinc, helps decrease inflammation, highly alkaline, and a good blood sugar regulator. Hemp oil is rich in omega-3 and omega-6 essential fatty acids, also a source of vitamins A and E.

So I try to eat one day a week with no meat. I'm far from a vegetarian, but I think it's a good habit to keep.


Ok, on to the recipe. Happy meatless meal!


Roa​sted Curry Cauliflower Squash Garbanzo Bean



1 small head cauliflower roughly chopped about 2 cups

1 large bell pepper

1 package cubed butternut squash (about 2 cups if cutting your own)

1 can of garbanzo beans, drained 

1 tsp hemp oil (or olive oil, avocado oil, coconut oil)

spices: curry powder, salt, pepper, garlic, turmeric


-I never measure out spices, so use how much or whatever variety you like.

-You could add brussel sprouts, beets, broccoli, cabbage, or whatever veggies you prefer or have on hand. Get creative!



Preheat oven to 350 degrees. Chop and throw everything in a bowl and mix well.

Spread evenly on a cookie pan, put in the oven, mix everything a couple of times.

Cook for about 35-45 mins depending on your oven and desired doneness. 


Bon appetite!
This beautiful nutrient-dense vegetable!