Hippie Bowls with Secret Sauce
Things are getting real. Our 2014 seeds have arrived at Tumbleweed Farm! Our wallets have shrunk but we are armed with enough seeds to get us through our upcoming season. Hopefully our CSA members, restaurant accounts, and farmers market customers will be satisfied. And since I am a huge fan of KALE we ordered extra seed this season!
Before we know it we will be setting up our farmers market stand once again. Time is flying. Yikes!
Thank god for big ol’ bowls of roasted veggies with creamy sauce. Food like this will fuel us for the upcoming season. I think it’s going to be a big year. Fingers crossed!
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. As it turns out, I pretty much eat a “hippie bowl” for dinner at least 3 times a week. As for the “secret” sauce I’ve decided to create my own and I’m really happy with the results. 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 too. Everything in the winter tastes better with a glass of red wine am I right?
This isn’t really a recipe but more of a method. The “secret” sauce I have decided to call “hippie sauce” (due to the fact that there is nutritional yeast involved.) I could honestly drink this sauce with a spoon! If you are in a dinner rut this is going to be your go-to weeknight meal. It’s healthy, delicious, and comes together in a pinch! Pour a glass of red and dig in.
Hippie Bowls with Secret Sauce
Prep Time: 15 mins. Cook Time: 25 mins. Serves: 2-4
- 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 (if canned rinsed and drained)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup raisins
- 1/4 cup almonds, roughly chopped
- 1 small avocado, diced
- 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)
- 3 TBS nutritional yeast
- salt to taste
- Preheat the oven to 425.
- 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.
- 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.
- 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!)
- 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.
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.