Winter has really settled in now, like a house guest that keeps prodding me to put the kettle on. I sleep in late, have 5 extra cups of tea, eat hot porridge with coconut milk and jam every day. I plod around in squashy polka dot slippers. I sigh at the overcast skies and take extra hot showers. I loll about in slinky sweaters with too-big arms that roll over my knuckles.
It’s a season of going inwards. I’m meditating every day, and doing slow flow hatha yoga in my office and saying little prayers of gratitude all the time. I’m writing poetry, even some short stories (poor things, bless the jagged edges of their tangled plot-lines, they may never shape up!). I’m doing lots of journaling and reflecting and creative writing exercises. Followed by the occasional frigid walk just to clear my head (and get out of my house).
I’ve been doing a lot of meals composed of many elements lately, just to break up my go-to routine of stews/soups for dinner. I like big grain bowls like this teriyaki eggplant buddha bowl because they’re so filling but still feel really fresh. And fresh is something I desperately need in these winter doldrums!
That bibimbap came in a hot stone bowl (which makes the rice crispy!) along with little shreds of red pepper, broccoli, kimchi, tofu and nameless, delicious spicy-salty-sweet brown sauces. It was so wonderfully savory and the eggplant was meltingly soft. I couldn’t get enough of it!
So of course I came home and made a copycat recipe immediately, which I’ve made about 5 times since. I’ve paired my teriyaki eggplant recipe with jasmine rice, chickpea noodles, mounds of garlicky kale, pad thai, polenta… all of which are awesome. It’s a very versatile eggplant recipe.
So I’ve paired my teriyaki eggplant this go round with quinoa, curry-roasted butternut squash, a big pile of spicy microgreens, avocado and my go-to tahini parsley sauce.
The butternut squash is creamy and fork-tender, roasted with olive oil and lots of warming spices for interest. And the tahini parsley sauce is, well, it’s just delicious. It’s creamy, nutty, tangy and herbaceous. I love using it as a dipping sauce for fries, too.
This meal is so nourishing, very health-ified and definitely radiates goddess vibes. There are microgreens in this bad boy. I mean, c’mon, it’s definitely worth the 30-minute cook time to get those glowy plant-powered feels!
I hesitate to even call this a buddha bowl (because what does that even MEAN???) but it’s the easiest for people to find when searching for something like this. So, um, there ya have it.
I hope you enjoy this delicious meal! It’s been a joy in my kitchen 🙂0