Meredith's Kitchen Table

If I could bottle one meal to get me through postpartum recovery, long days with two babies, and hormone crashes — it’d probably be this bowl. It’s hearty, comforting, full of anti-inflammatory ingredients, and still leaves you feeling light and balanced. Plus, it’s endlessly modifiable depending on what’s in your fridge. (This was really the first meal I started making consistently when I got into cooking. My then boyfriend and now husband lovingly named the dish “chickpea bang bang” so I had to pay ode to him.

No perfection here — taste as you go, eyeball the amounts, and build it the way you like it.

Ingredients

(Makes 2-3 servings)

For the Bowl

• ½ cup quinoa
• 1 medium sweet potato
• ½ head of cauliflower
• 1 can of chickpeas (drained and rinsed)
• ⅛ cup red onion, thinly sliced
• ¼ cup red bell pepper, chopped
• A few sprigs of fresh cilantro
• 1–2 handfuls of spinach or greens of choice
• 1 garlic clove
• Optional: feta cheese

Seasonings (use to taste)

• Olive oil
• Cumin
• Salt
• Pepper
• Garlic powder
• Mediterranean seasoning (or oregano/thyme mix)
• Turmeric
• Lemon juice

Tahini Dressing (loosely measured)

• ~¼ cup tahini
• Juice of ½ a lemon (or more, to taste)
• 1 garlic clove, minced or pressed
• A few teaspoons of water (to thin)
• Chopped parsley
• Salt, pepper, garlic powder to taste
• Drizzle of olive oil

Instructions

1. Roast the Veggies
   Preheat oven to 400°F.
   • Chop sweet potato and cauliflower into bite-sized pieces.
   • Toss sweet potato with olive oil, cumin, garlic powder, salt and pepper.
   • Toss cauliflower with olive oil, lemon juice, garlic powder, salt and pepper.
   • Spread on a baking sheet and roast for ~30 minutes, flipping halfway.
   • (Optional: bump oven to 425°F for the last few minutes to get a little crisp.)
2. Cook the Chickpeas
   • Add chickpeas to the sheet with veggies for the last 15–20 minutes — or pan-fry them separately.
   • Season with cumin, garlic powder, lemon juice, salt and pepper.
   • Roast until lightly crispy or pan-fry until golden.
3. Make the Quinoa
   • Cook according to package instructions.
   • Season lightly with salt, a drizzle of olive oil, or turmeric if you want a little color and added anti-inflammatory benefit. Set aside.
4. Prep the Fresh Veggies
   • Thinly slice red onion, chop red bell pepper and cilantro, and rinse your greens.
5. Whisk the Tahini Dressing
   In a small bowl:
   • Combine tahini, lemon juice, garlic, chopped parsley, and seasonings.
   • Add water slowly to reach your desired consistency (smooth and pourable).
   • Taste and adjust. Add more lemon juice or tahini until it feels right.
6. Assemble Your Bowl
   • Start with quinoa, layer in roasted veggies, chickpeas, raw veggies, and greens.
   • Drizzle generously with tahini dressing.
   • Top with feta if using.
   • Taste and tweak as you go — this is an intuitive bowl, not a rulebook.

Why I Love This Bowl

• Protein-Rich: Chickpeas + quinoa + tahini = plant-powered protein
• Hormone-Friendly: Includes fiber, good fats, and anti-inflammatory spices like turmeric, garlic, and olive oil
• Postpartum-Wise: Nourishing without being heavy, and it holds up well for leftovers
• Flexible: Don’t have sweet potato? Use squash or carrots. No quinoa? Try brown rice or couscous. Don’t stress it