3 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
3 (or more) cloves garlic, minced
1 cup cherry tomatoes, sliced
1 medium sweet potato, finely diced
2 cups cauliflower, chopped or rice
2 cups spinach
1 cups broccoli, chopped
Salt and pepper, to taste
Red pepper flakes
1 bunch chopped fresh parsley
Heat the olive oil in a large, heavy skillet over low-med heat.
Add the onion, pepper, garlic, sage, broccoli, sweet potato to the pan, stirring occasionally, until the potatoes are fork-tender, about 30 minutes.
Add the cauliflower and tomatoes to the skillet, about 3 minutes. Mix in the spinach. Season with salt, pepper and red pepper flakes.
Top with the chopped parsley and serve.