Green cabbage: 200g (2 thick slices from a medium head), Chickpeas: 120g (3/4 cup, cooked), Cherry tomatoes: 100g (1/2 cup, halved), Olive oil: 15ml (1 tbsp), Garlic: 6g (2 cloves, minced), Lemon juice: 10ml (2 tsp), Fresh parsley: 10g (2 tbsp, chopped), Fresh basil: 5g (1 tbsp, chopped), Fresh mint: 5g (1 tbsp, chopped), Red pepper flakes: 1g (1/4 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Nutritional yeast: 5g (1 tbsp, optional), Quinoa: 50g (1/4 cup, dry weight)
1. Preheat oven to 400°F (200°C). 2. Cook 50g quinoa according to package instructions. Set aside. 3. Cut 200g cabbage into 2 thick slices (about 1-inch thick), keeping the core intact to hold the slices together. 4. Place the cabbage steaks on a baking sheet lined with parchment paper. 5. Brush both sides of the cabbage with 5ml olive oil and season with 1g salt and 1g black pepper. 6. Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and the center is tender. 7. Meanwhile, in a small bowl, combine 10ml olive oil, 6g minced garlic, 10ml lemon juice, 10g chopped parsley, 5g chopped basil, 5g chopped mint, 1g red pepper flakes, 1g salt, and 5g nutritional yeast (if using) to make the herb sauce. 8. In another bowl, toss 120g chickpeas and 100g halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. 9. Serve the roasted cabbage steaks over the cooked quinoa, topped with the chickpea and tomato mixture, and drizzled with the herb sauce.
