Homemade Hippie Bowls.

No pictures of farmers markets, stories from parks, and running recaps this weekend.  While I had planned for all of those things to happen (and was even registered to run a race!), Cullen and I both woke up pretty sick on Saturday morning.  So we have laid low most of the weekend, and I’ve spent a lot of time just tending to and staring at my poor, sick little guy, while sneezing and wheezing quite a bit myself.

Since we spent most of the weekend at home, we also did a lot of eating.  I may be sniffling and stuffy, but I most definitely still have an appetite.

Of all the vegetarian or vegan restaurants I know, almost all of them offer some sort of menu item called “The Hippie Bowl.”  It’s typically a combination of grains, vegetables, and nuts or seeds – all topped with a thick peanut or tahini sauce.

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Here in Seattle, we love places like Chaco Canyon or Thrive that offer this exact type of dish.  But eating out can start to add up over time, and we’re making an effort to eat at home more often these days.  Here is our version of our favorite restaurant bowl!

Homemade Hippie Bowl

by Emily Malone

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (2 large servings)

    For the Salad
    • 1 cup dry quinoa, rinsed
    • 1.75 cups water (for cooking)
    • 1/2 teaspoon kosher salt
    • 2 medium carrots, grated
    • 15 whole almonds, chopped
    • 1/4 cup raisins
    • 2 tablespoons shelled hemp seeds
    • 1/4 cup hummus

    For the Dressing

    • 3 tablespoons peanut flour (or sub 2 tablespoons peanut butter)
    • 1/2 tablespoon maca powder (optional)
    • 1/2 cup almond milk (use 1/4 cup if subbing in peanut butter)
    • pinch of salt


    Add quinoa and cooking water (plus a 1/2 teaspoon kosher salt) to a rice cooker or sauce pan, and cook until water is absorbed and quinoa is fluffy.  While the quinoa is cooking, grate the carrots and slice the almonds.

    In a small bowl, add peanut flour, maca powder, and almond milk and whisk to combine.  Maca powder is something we have on hand (we use it in our homemade protein powder blend), but if you don’t have any you can leave it out.  Microwave for one minute and then whisk again. Finish sauce with a small pinch of salt.

    Once quinoa is cooked, assemble the bowl. Add quinoa to a bowl and top with grated carrot, raisins, almonds, and hemp seeds.

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    Top with hummus and a drizzle of dressing. Serve and enjoy!

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    This hearty bowl is filling and incredibly tasty.  One of those types of things you can’t believe you made at home.  But you can, and you definitely should.

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