02/24/2026
Smoky Cabbage Steaks
I skipped the yogurt dressing on this, and it's always a great optional addition!
Why This Works
Roasted cabbage develops sweet caramelized edges that pair beautifully with smoky spices. Crispy chickpeas add protein and crunch, while quinoa provides complete protein and keeps the meal filling.
Ingredients (Serves 2–3)
Smoky Cabbage Steaks
1 small green cabbage, sliced into ¾–1 inch steaks
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt & black pepper
Crispy Chickpeas
1 can chickpeas, drained & dried
1 tsp olive oil
½ tsp smoked paprika
¼ tsp chili powder
pinch salt
Quinoa Base
1 cup cooked quinoa
squeeze of lemon
pinch salt
Fresh Toppings
½ cup cherry tomatoes, halved
½ avocado, sliced
2 tbsp chopped parsley or cilantro
Optional: shredded carrots or cucumber slices
Creamy Smoky Yogurt Sauce
¼ cup plain Greek yogurt (or dairy-free yogurt)
1 tsp lemon juice
pinch smoked paprika
pinch salt
Instructions
1️⃣ Roast the Cabbage & Chickpeas
Preheat oven to 425°F.
Place cabbage steaks on a lined baking sheet and brush with olive oil.
Sprinkle paprika, cumin, garlic powder, salt, and pepper.
Toss chickpeas with oil and spices and spread on the same pan.
Roast 25–30 minutes, flipping cabbage halfway, until edges are caramelized and chickpeas crispy.
2️⃣ Prepare the Base
Toss warm quinoa with lemon juice and a pinch of salt.
3️⃣ Make the Sauce
Whisk yogurt, lemon juice, paprika, and salt until smooth.
4️⃣ Assemble the Bowls
Layer:
quinoa
roasted cabbage steak
crispy chickpeas
tomatoes & avocado
fresh herbs
drizzle of smoky yogurt sauce
