The Ultimate Hippie Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 2 tbsp Goji berries
  • 1 head Kale
  • 1 1/2 Lemon
  • 1/2 cup Sprouts
  • 1 Sweet potato, large

• Condiments

  • 1 tbsp Maple syrup, pure
  • 1/2 tbsp Miso paste
  • 2 tbsp Tahini

• Pasta & Grains

  • 1/2 cup Quinoa

• Oils & Vinegars

  • 1 tbsp 1 1/2 t olive oil

• Nuts & Seeds

  • 2 tbsp Hemp seeds
  • 2 tbsp Pumpkin seeds

• Liquids

  • 2 tbsp Water

Found on thehealthymaven.com

Ingredients

• 1 head of kale, stemmed and chopped
• 1 lemon (reserve half for dressing)
• 1 1/2 T olive oil (1 T for kale, 1/2 T for sweet potatoes)
• 1/2 cup quinoa, uncooked
• 1 large sweet potato, chopped into bite-size pieces
• 1/2 avocado
• 2 T goji berries
• 2 T pumpkin seeds
• 2 T hemp seeds
• 1/2 cup sprouts
• 2 T tahini
• 1 T pure maple syrup
• 1/2 T miso paste
• 1/2 lemon, juiced
• 2 T water

Directions

• Place kale in a large bowl and top with juice from half a lemon and 1 T olive oil.
• Massage liquid into kale for about 5 minutes or until kale has wilted.
• Cook quinoa according to package instructions or use directions here.
• Preheat oven to 425 degrees and place sweet potato on a baking sheet.
• Top sweet potato with 1/2 T of olive oil and sprinkle with sea salt.
• Bake for 20-25 minutes.
• When quinoa and sweet potatoes are finished, add to bowl with kale.
• Top with goji berries, hemp seeds, pumpkin seeds, and sprouts. Mix well.
• In a separate bowl mix together all dressing ingredients. Dressing will be thick but you can thin it out with additional water if desired.
• Top hippie bowls with dressing and mix until well coated.
• Divide bowls evenly (makes 2 large bowls) and top with avocado.

Nutrition