Hippie Bowls

Thank god for big ol’ bowls of roasted veggies with creamy sauce. We are always greatful for those meals that are single pan and not from a box, and oh boy we have one for you today.

If you have ever eaten at a vegetarian restaurant you will most likely remember something on the menu referred to as “the hippie bowl.” It is usually a combination of roasted veggies, beans, greens and a “secret” sauce of some sort. I don’t know about you all but I don’t like “secret” recipes. I feel like all recipes should be shared and enjoyed.  And this just so happens to be one of them!  A giant bowl of veggies with creamy sauce is pretty much heaven on earth for us. We like to pair this meal with a glass of red wine or white wine or a cold home brew beer or a big bottle of Kombucha.

PREP TIME: 15 MINS.    COOK TIME: 25 MINS.    SERVES: 2-4

Pull from your garden the following:

  • 1 cup dry quinoa
  • 1 small sweet potato, scrubbed clean and cut into 1/2 inch chunks
  • 1 small head of broccoli, cut into small florets
  • 1 cup cooked chickpeas
  • 1 cup shredded purple cabbage
  • 1 cup chopped kale
  • 1 cup chunked pineapple
  • 1 cup shredded carrots
  • 1/2 cup Craisins
  • 1 small avocado, diced
  • Add almonds if you wish

Cook up unseasoned chunks of beef, chicken, pork, or tuna for a non-vegan friend to top it off.

For the Sauce:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1 TBS white wine vinegar
  • 2 tsp dijon style mustard
  • 2 tsp honey
  • 2 tsp sriracha hot sauce (or a pinch of cayenne pepper)
  • 1 TBS red pepper flakes
  • 1 TBS cilantro
  • 3 TBS nutritional yeast
  • salt to taste

Preparation

  1. Preheat the oven to 425.
  2. In a large bowl combine the sweet potato, broccoli and chickpeas. Toss with a little olive oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned on all sides (about 20 minutes). Toss veggies hallway through cooking time.
  3. While veggies roast cook the quinoa. Combine 1 cup of quinoa with two cups of water. Bring to a boil. Reduce heat to low, cover and cook until liquid has evaporated and quinoa can easily be fluffed with a fork. About 15 minutes.
  4. Prepare the “hippie sauce” by combing all ingredients and processing until smooth with an immersion blender or regular blender (a hand whisk will work too, just put a LOT of muscle into it!)
  5. Once veggies are done roasting toss them with the cooked quinoa. Add the shredded cabbage, carrots, avocado, raisins and almonds. Drizzle with creamy sauce and serve warm.

Last enjoy with a warm cup of Chaga Tea and friends.

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