about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

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.

    IMG_2644 (640x426)

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

    IMG_2649 (640x427)

    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.

    IMG_2652 (640x427)


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    47 Comments so far
    Leave a comment

    Anda     at 6:43 pm

    I’m excited about making this.. Reading it made my mouth water. Yum!


    Ali @ Peaches and Football     at 7:13 pm

    This looks wonderful. I love the addition of the peanut sauce. Wish we had places around here that offered dishes similar to this – would be fun to have more variety!


    Lexi @ You, Me, & A World to See     at 8:44 pm

    I just discovered how great peanut flour is in sauces! Super thick with lots of protein :)


    Natalcho     at 12:47 am

    Just what I needed – I am out of ideas for work lunches and this looks pretty good. Did you have any leftovers? Just interested to see how this might taste the next day although hummus, peanut sauce and quinoa all sound very delicious cold:)


    Heather @ Fit Mama Real Food     at 1:06 am

    I love the hippie bowls at restaurants! Your version, especially that sauce sounds delish!


    Andrea     at 8:47 am

    Yum…i’m making this tonight. My husband is out of town, so it’s just the boys and I. I always use nights like this to try different dishes. I hope there are leftovers for lunch tomorrow. :)


    Heathers Creative Concoctions     at 11:41 am

    I have been eating a variation of this on and off for a few weeks now. It is like the ultimate comfort in a bowl, love it!


    Lori @ RecipeGirl     at 6:53 pm

    Your Hippie Bowl looks awesome! Totally the sort of thing I would eat when my husband is traveling. I’m a runner too… bummed when I have injuries or sickness and things don’t go my way. Envy you for being a marathon runner- I’ve run a half but not sure I could do the whole thing! Looking forward to meeting you in Seattle!


    Cassie @ A Pinch of Cassafras     at 9:21 pm

    Oh my goodness, Emily! I just made this tonight for my mom and I – it was so good! I think I’m going to take the leftovers for work tomorrow and add in steamed broccoli to make it more veggie dense! yum!


    Tiffany     at 8:42 pm

    Hi Emily,

    I made this tonight for dinner and it was delicious! I used millet instead of qunioa and currents instead of raisins and it was perfection :) Thank you for a great recipe. It was simple, fast and tasty!


    10 Things Loved in June | Comma Happy     at 8:40 pm

    […] hippie bowl recipe from Emily at Daily Garnish. So simple and […]

    Homemade Hippie Bowl | Have It Your Weigh     at 7:41 am

    […] to try it out? You can find the recipe here. I hope you like it as much as I […]

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    Stephanie     at 5:33 pm

    This was so amazing!! The flavors mixed so well. I wasn’t sure how the peanut sauce and hummus were going to go to together, but oh my goodness!!! Thank you for providing such a yummy treat for my dinner!


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