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Happy Hippy Bowl


4 Servings

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Total Time:

35 Minutes (+ time for pickled red onions)

I ate this meal 5 days in a row and still wanted more. It’s that good! Plus, it kept me feeling energized and full. The best of both worlds!


  • 1 cup of quinoa

  • 2 cups of veggie broth

  • About 4 cups of chopped kale

  • 1 can or 2 cups of cooked chickpeas

  • 1 teaspoon of cumin

  • 2 avocados

  • 2 cups of shredded carrots

  • Pepitas

  • Hemp hearts

Lemon Tahini Dressing:

  • 1/3 cup of tahini

  • 1/3 cup of water

  • 2 teaspoons of agave

  • 1/4 cup of lemon juice

  • 2 cloves of garlic, minced

  • ¼ teaspoon of ground cumin

  • 1/4 teaspoon of cayenne pepper

  • 1/4 teaspoon of salt

Pickled Red Onions:

  • 1 medium red onion, sliced thin

  • 1/2 cup of water

  • 2 teaspoons of agave

  • 1 teaspoon of salt

  • 3/4 cup of white vinegar

  • 2 cloves of garlic, thinly sliced


Add pickled red onion ingredients to a jar, shake and let chill in the fridge overnight. Add rinsed quinoa, sprinkle of salt and veggie broth to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Drain and rinse chickpeas and add to a parchment paper lined baking sheet. Sprinkle chickpeas with cumin, salt and pepper. Cook for about 10 minutes at 400 degrees. Add all the Lemon Tahini Dressing ingredients to a blender or food processor and blend until smooth. Assemble bowls by adding cooked quinoa, cumin chickpeas, kale, carrots, ½ an avocado, a sprinkle of pepitas and a sprinkle of hemp hearts to each bowl.

Recipe origin:

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