My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

hippie bowl with roasted veggies & turmeric sauce

hippie bowl with roasted veggies & turmeric sauce

{vegan, gluten-free, soy-free, nut-free, dairy-free, vegetarian}

hippie bowl with roasted veggies and turmeric sauce
hippie bowl with veggies & turmeric sauce

When I'm feeling a lack of creativity, I throw together a "hippie bowl."  This usually consists of tossing some veggies in olive oil and salt and pepper, and popping them in the oven.  Then I choose a bean (lentils, aduzki beans, chickpeas, etc.) and some greens for a salad base (i.e. kale, arugula or spinach).  Next, I top it all of with a homemade sauce to brighten up the flavors and add moisture to the dish.  You can pretty much sub any ingredients you like into this equation: roasted veggies + beans + greens + sauce=hippie bowl.  It's hard to go wrong when you use fresh ingredients and combine different textures and flavors.


hippie bowl with roasted veggies and turmeric sauce
hippie bowl with roasted veggies and turmeric sauce

I've been trying be better about meal planning at the start of the week to lighten the cooking load as the week patters on.  I usually make a few sauces, or prep the ingredients to blend later, and buy a bunch of vegetables to roast on a sheet pan throughout the week in the winter.  The main goal being: minimize dishes and save time, while eating healthy. 

hippie bowl with veggies & turmeric sauce
hippie bowl with roasted veggies and turmeric sauce

Just when I thought the weather was making a turn for the better, we had an awful snow storm hit NYC this week.  The snow was quite beautiful, but better looking from the inside out. Too bad I scheduled several appointments across town that day. I ended up catching a bit of a cold, so I thought something with ginger, turmeric and some manuka honey would be beneficial.  I have been meaning to try this turmeric sauce recipe I saw on the Green Kitchen Stories blog, so it was a happy coincidence I got sick I suppose.  I purchased some manuka honey from Whole Foods the other day that I used in this recipe--supposedly it's more effective at fighting viruses than any over-the-counter medication (more on that here and here).  I usually take about a tablespoon a day until I'm better.   However, it is quite expensive, so if you're not sick or looking to boost your immune system, regular honey will do just fine.

bon appetit!

hippie bowl with roasted veggies and turmeric sauce

Total: 45 minutes| Prep: 15 minutes | Cook: 30 minutes | Serves 4


2 large sheet pans

parchment paper or a non-stick sheet

immersion blender or standard blender

large spoons for tossing ingredients

spatula for turning roasted veggies

cutting board

chopping knife

wide or deep bowls for serving



1 head of cauliflower, cut into florets

1 sweet potato sliced into "fries"

1 1/2-2 cups shiitake mushroom caps, sliced

1 1/2 cups cooked lentils

1 large bunch lacinto kale, de-stemmed and sliced thin into a thin slaw

1 bunch cilantro, roughly chopped

olive oil


salt and pepper to taste


lentil & kale dressing

1 1/2 teaspoons dijon mustard

3 tablespoons olive oil

1 tablespoon unfiltered apple cider vinegar

1/4 teaspoon cumin

salt and pepper to taste


turmeric sauce

1/2 cup thin tahini

1/2 lemon, juiced

1/2 cups filtered water (plus more as needed to thin out)

1 tablespoon unfiltered apple cider vinegar

1/2 tablespoon honey (I used raw manuka)

1 tablespoon turmeric

1 inch piece of ginger, peeled and roughly chopped

salt and pepper to taste



Preheat the oven to 450 F/230 C.  Meanwhile, arrange the prepared sweet potatoes on one lined sheet pan and the cauliflower and mushrooms on another lined sheet pan.  Drizzle the sweet potatoes, and cauliflower and mushrooms, with olive oil, a pinch of cumin and salt and pepper to taste (directly on the sheet pans); mix together and spread out evenly, leaving as  much space between the veggies as possible.  When the oven is ready, cook the vegetables for 30 minutes or until lightly browned and tender, rotating after 20 minutes. 

Combine the ingredients for the kale dressing in a small bowl or cup.  Use a small whisk or fork to emulsify.  Place the chopped kale into a large salad bowl and massage the dressing into the kale for a few minutes until it is tender.  Next, add the lentils and gently toss until combined.  

Using an immersion blender or standard blender, combine the ingredients for the turmeric sauce.  Pulse until smooth.  Taste and adjust ingredients as necessary.  

When the vegetables are tender and lightly browned, remove them from the oven.  To serve, divvy up the kale and lentil mixture into deep bowls.  Add cauliflower and mushrooms and sweet potatoes on top.  Drizzle a good amount of the turmeric sauce over the top (serve extra on the side) and garnish with plenty of cilantro. 



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