Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

The Empowered Hippie Bowl

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Bowls! I love them. Whether it’s a smoothie bowl, a noodle bowl or a Buddha bowl, I am diving in. I love the versatility of bowls for every meal of the day; the ability to marry flavors, textures & health benefits in one dish, and of course, as a busy mom, I love that there are fewer dishes to clean up! Truly, how awesome is that?


I am just placing the finishing touches on my 40+ page Rejoice E-book: 20 Blissful Bowls, including 20 recipes for 5 breakfast, 5 lunch, 5 dinner and 5 dessert bowls, along with nutritional information, tools and tips and a template showing how to construct your own perfect bowl. Coming soon so please check out my Shop page.
Here I will share one of my favorite bowls from the e-book, to get you started. The Empowered Hippie Bowl. There are many versions of these bowls, and over the years I have tried my fair share and adapted as I went. This is my go-to, it’s fast, easy & delicious. I make extra sauce and keep in the fridge for a week.


The golden color of the maple tahini dressing comes from adding a little turmeric. Turmeric has many health benefits and has been used in traditional medicine for ages. If you are interested in learning more about the health benefits of turmeric check out my Golden Milk recipe to review the research articles I have included in my references.


The Empowered Hippie Bowl

When I make this bowl, I literally can't wait till lunchtime when I get to eat it. This plant-based bowl is truly nourishing, energizing and leaves me feeling light and satisfied.
Prep Time 10 mins
Total Time 10 mins
Servings 2 people



  • 2 potatoes, baked I like blue potatoes or purple Japanese yams
  • 1 cup cooked and cooled quinoa
  • 2 cups arugula
  • 1 avocado sliced
  • 2 tbsp. pepita seeds
  • 2 tbsp. gogi berries
  • 2 tbsp. hemp hearts


  • 5 tbsp. tahini
  • 2 tbsp. maple syrup
  • 1 lemon Juice of one lemon
  • 3-4 tbsp warm water add more based on the desired consistency
  • 1/4 tsp Turmeric powder
  • Pinch of pink Himalayan salt & fresh ground pepper


  • Cut your potatoes into slices and lay on a baking sheet covered in parchment paper. Bake at 375 degrees for 45 min.
  • Cook your quinoa according to package instructions. I like to cook my quinoa with my Juice Pulp Veggie Broth or my Immune Building Bone Broth to add flavor and enhance nutrients.
  • Assemble the bowl: Spoon 1/4-cup of cooled quinoa into each bowl. Add potato & avocado slices. Top with arugula, seeds & berries.
  • Place all dressing ingredients into a blender or food processor and blend. Pour dressing overtop of bowls then Mix & Enjoy!


I like to make a double recipe of the dressing and keep it in the fridge for a week for a quick bowl or salad dressing.

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