Crispy Impossible Nugget Chickpea & Edamame Bowl
Crispy plant-based nuggets served over a warm bed of fiber-rich chickpeas, shelled edamame, and toasted hemp seeds. Quick, satisfying, and tailored without onions or high-acid ingredients for easy digestion.
Prep
5 min
Cook
15 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Jen + Lila
Jen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
15 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
Store any extra cooked chickpeas and edamame in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Heat an air fryer to 400°F (200°C) or preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat an air fryer to 400°F (200°C)…
- 01
Heat an air fryer to 400°F (200°C)…
Heat an air fryer to 400°F (200°C) or preheat your oven to 400°F (200°C).
Tap card to mark done - 02
Place the plant-based chicken nuggets in a…
Place the plant-based chicken nuggets in a single layer in the air fryer basket or on a parchment-lined baking sheet, and heat for 10 to 12 minutes until crispy and golden brown.
Look for: crispy and golden brown
Tap card to mark done - 03
Warm the olive oil in a skillet…
Warm the olive oil in a skillet over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 04
Add the shelled edamame and canned chickpeas…
Add the shelled edamame and canned chickpeas to the skillet and sauté for 3 to 4 minutes until hot throughout.
Look for: hot throughout
Tap card to mark done - 05
Add the baby spinach to the skillet…
Add the baby spinach to the skillet and stir gently for 1 minute until tender and wilted.
Look for: tender and wilted
Tap card to mark done - 06
Season the warm chickpea and edamame mixture…
Season the warm chickpea and edamame mixture with salt, then transfer it into a shallow serving bowl.
Tap card to mark done - 07
Slice the crispy plant-based nuggets into bite-sized…
Slice the crispy plant-based nuggets into bite-sized pieces and arrange them over the warm bean base.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Top with hemp seeds and serve immediately
Top with hemp seeds and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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