Roasted Cauliflower and Chickpea Power Bowl
Crisp spiced roasted cauliflower and fiber-rich chickpeas served over warm quinoa with a creamy lemon-herb Greek yogurt dressing.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky 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 HealthSteadier 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
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
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
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Prep ahead: Roast a double batch of cauliflower and chickpeas to save time for future meals.
Do these three things first
- 1Preheat your oven or air fryer 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: Preheat your oven or air fryer to…
- 01
Preheat your oven or air fryer to…
Preheat your oven or air fryer to 400°F (200°C).
Tap card to mark done - 02
Drain and dry the chickpeas thoroughly with…
Drain and dry the chickpeas thoroughly with a clean towel. Chop the cauliflower florets into bite-sized pieces.
Tap card to mark done - 03
Toss the cauliflower florets and chickpeas with…
In a medium bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, garlic powder, salt, and black pepper until evenly coated.
Look for: evenly coated
Tap card to mark done - 04
Spread the cauliflower and chickpeas in a…
Spread the cauliflower and chickpeas in a single layer on a baking sheet lined with parchment paper (or in the air fryer basket).
Tap card to mark done - 05
Roast for 12 to 15 minutes
Roast for 12 to 15 minutes, flipping halfway through, until the cauliflower edges are lightly browned and tender, and the chickpeas are crisp.
Look for: the cauliflower edges are lightly browned and tender, and the chickpeas are crisp
Tap card to mark done - 06
Prepare the dressing by stirring together the…
While vegetables are roasting, prepare the dressing by stirring together the plain Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl until smooth.
Look for: smooth
Tap card to mark done - 07
Place cooked quinoa into a serving bowl
Place cooked quinoa into a serving bowl. Top with the warm roasted cauliflower and chickpeas.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Drizzle the lemon-herb Greek yogurt dressing over…
Drizzle the lemon-herb Greek yogurt dressing over the top and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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