You can’t talk about simple vegan meals without considering the humble “hippie bowl.” A hippie bowl is an endlessly customizable one-dish meal.
I like a hippie bowl to be at least half vegetables with the rest divided between grains and legumes.
In this hippie bowl, I used a tasty brown basmati rice. Other grain options include quinoa, noodles or couscous.
For protein, I added black beans, but any other type of bean or legume is great. Also try marinated tofu, tempeh or seasoned plant-based meats.
Vegetables should be varied in color and texture and can be raw or cooked. This bowl has thinly-sliced raw cabbage and carrot, as well as steamed broccoli. Usually I’ll prep twice as many vegetables as I need, so I have another bowl ready for the next day. Always thinkin’ ahead…
This bowl features a simple peanut sauce that blends up in seconds. I like that it adds creaminess as well as a sweetness that can stand up to the bolder veggies.
Finish a hippie bowl with seeds, nuts, crushed chips or other crunchy topping. Here I used chili-spiced pumpkin seeds. You can make them yourself but I tend to buy them since they’re a handy shortcut for salads and bowls.
- 1½ c brown rice
- 1 15 oz can black beans, rinsed and drained
- 1 10 oz pkg frozen broccoli florets (or 2 cups)
- 1½ c red cabbage, julienned
- 1 c carrot, julienned
- ⅓ c pumpkin seeds
- ½ c creamy peanut butter
- 2 T rice vinegar
- 2 T lime juice
- 2 T soy sauce
- ½ c water
- ¼ t cayenne
- ¼ t salt
- freshly ground pepper to taste
- optional: 2 avocados, sliced
- Cook rice according to package instructions. Steam broccoli on the stovetop or microwave until bright green and crisp tender. Set aside to cool.
- In a blender, combine peanut butter, rice vinegar, lime juice, soy sauce, water, cayenne and salt and process until smooth.
- In each serving bowl, combine cooked rice, beans, cooked broccoli, cabbage and carrot. Top with dressing and pumpkin seeds and optional avocado, if you like. Add freshly ground pepper to taste.