Hello and welcome back to Eggplant and Pie, the food blog that, unlike my last relationship, refuses to die. Is it possible that everyone but me saw the writing on the wall about that sinking ship when I posted about couples therapy and massive disputes about Star Trek? Maybe, but I’m assuming not because no one sent any emails saying “Run, bitch, RUN!! Who dates a man who doesn’t like Star Trek??”
Well, worry not sweet readers, I’m back and planning on being as inconsistent as ever. I’m starting off with a new series I’m going to call Single Lady Recipes. Loosely inspired by the book Microwaving for One which I have not read, but I saw it at a bookstore years ago. I assumed at the time that it was a plea for help, but now… I’m pretty sure it was just a woman who had to live in the horrible dark time in our history before DoorDash existed.
Like you, dear reader, I am fortunate to live in the era of food delivery, but sometimes you just need to cook. So this is one of my current stand-bys, it works out very well on nights that you cannot fucking handle cooking but are way too hungry to wait 45 minutes for food to be delivered.
10 Minute Buddha Bowls
I actually timed this because I wasn’t going to have the internet accusing me of being a liar. It took me 10 minutes and 30 seconds to make these Buddha bowls, but in my defense I was taking pictures instead of combining ingredients for part of that time.
Ingredients:
- 1 package of cooked brown or white rice (microwavable)
- 1 can of chickpeas (we’re only using half the can)
- About 1 tbsp olive oil
- Dash of garlic powder
- Shredded carrots
- Salad mix (I used a kale mix)
- Other veggies: I used some pickled beets and half an avocado. Roasted veggies are amazing on a Buddha bowl, but are not part of the 10 minute time frame unless they’re leftovers
- Sesame seeds for garnish if you want
Tahini Sauce:
- ⅓ c Tahini
- 1 Lemon (or 2-3 tbsp lemon juice)
- 1 tsp Maple syrup
- 1-2 tbsp Water
- Salt
There will be two servings of the sauce and brown rice, which is wonderful because it will take you even less time to make dinner the following day. Or if you’re the kind of person who, like, lives with other human beings, you could make two servings or something.
Instructions:
- Microwave rice per package instructions. Mine takes 90 seconds.
- While rice is microwaving, drain and rinse the chickpeas.
- Once the rice is done, place it in a bowl with a lid and then add ½ of the chickpeas, a glug of olive oil, a sprinkle of garlic powder, and little salt to taste. Cover and let sit while you get everything else together. The warm rice will passively heat the chickpeas
- For the tahini sauce, put ⅓ c tahini in a bowl and then squeeze in the juice of 1 lemon (don’t throw the lemon away just yet, we’re going to sprinkle a few more drops of juice it on veggies in a moment), 2 tbsp water, and salt. Combine with a whisk or a fork until smooth. Add a little more water as needed so it is pourable.
- Get a bowl together and add about a handful of both the salad mix and the shredded carrots, sprinkle with a little bit of lemon juice.
- Add the about half of the rice and chickpea mixture as well as the veggies to your bowl. Pour on some tahini sauce. Sprinkle some sesame seeds on top like the basic-ass bitch you are.
XOXOXO, Serafina
Eggplant and Pie 