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Weird Sh*t I ate: Cabbage Chickpea Tilapia Bowl

 

Weird Sh*t I ate: Cabbage Chickpea Tilapia Bowl...



This isn’t chef food. It’s food-now food. The kind of thing you can throw together after work when the fridge looks sad and you don’t want to babysit a pan. A piece of fish, some cabbage, a can of chickpeas — microwave, air fryer, done. Weird combo? Maybe. Doable? Absolutely.

Ingredients (serves 1)

  • 2 cups cabbage, chopped

  • 1 Tbsp olive oil (light drizzle for cooking)

  • 2 garlic cloves, minced (or ½ tsp garlic powder)

  • ½ cup cooked chickpeas (canned, rinsed if needed)

  • 1 Tbsp sunflower seeds

  • ½ tsp paprika

  • ¼ tsp turmeric

  • Pinch black pepper

  • Pinch red chili flakes

  • ¼ tsp chili powder

  • 1 tilapia filet

  • Sprinkle of Badia Sazón Completa (or any all-purpose seasoning blend)

Instructions

  1. Heat a pan with olive oil. Add garlic and sauté until fragrant.

  2. Toss in cabbage and spices (paprika, turmeric, pepper, chili flakes, chili powder). Sauté until cabbage softens but still has some bite.

  3. Stir in chickpeas and sunflower seeds, letting them warm through.

  4. In a separate pan (or same pan once cabbage mix is done), lightly season tilapia with Sazón Completa and cook until flaky.

  5. Plate cabbage–chickpea mixture, top with tilapia, and enjoy.

Why it works:

  • Cabbage = fiber-rich stand-in for rice/noodles.

  • Chickpeas + sunflower seeds = plant protein + crunch.

  • Tilapia = lean protein that completes the plate.

  • Spices = flavor depth without heavy sauces.

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