This flavorful mix of vegetables brings together some of the most studied cancer-protective ingredients in one nourishing dish. Packed with cruciferous vegetables, garlic, turmeric, and brightly colored antioxidant-rich veggies, this dish is designed to support your body’s natural defenses. Serve it alongside a whole grain like quinoa or a protein-rich legume like lentils for a plant-powered combination that’s as healing as it is delicious.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 cups broccoli florets
- 1 cup greens, chopped (kale, spinach, mustard greens, collard greens)
- 1/2 cup red cabbage, shredded
- 1 medium carrot, grated
- 1/2 small red onion, thinly sliced
- 1 clove garlic, minced
- 1 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Salt to taste
- Juice of 1/2 lemon (or to taste)
- Optional toppings: chopped parsley, pumpkin seeds, avocado slices
Instructions
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In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté for 2–3 minutes.
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Add broccoli, cabbage, and carrots. Sauté for 5–7 minutes until just tender.
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Stir in greens, turmeric, cumin, black pepper and salt. Cook for another 2–3 minutes until greens are wilted.
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Drizzle with lemon juice and toss well.
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Serve over whole grain and/or legume. Top with parsley, pumpkin seeds and avocado, if desired.
Notes
Pairs well with any animal protein.
Serving with both a whole grain (quinoa, brown rice, wild rice, etc.) and legume (lentils, chick peas, beans) makes a complete protein plant-based meal.
