The end of summer is upon us here, in Colorado. What a glorious summer it has been though! Full of hiking, mountain climbing, adventures, new coasts and exploring.

Throughout the summer, my girlfriend and I have kept up our Wednesday Yoga tradition as much as we could….every Wednesday, we’ll do an hour of yoga at one or the others house, and every other Wednesday one of us will cook a vegan feast. It’s been an awesome tradition we’ve been doing since February (2015) and this past week’s meal was a farewell to summer.

On the Menu
Homemade Pesto & Roasted chili pepper & white bean dip with Rosemary Bread, Hippie bowls with a Tahini sauce, and raw mini strawberry ‘cheese’ cakes

Hippie Bowls

Roasted Eggplant (2 small eggplants)
Roasted Beets (2 large beets)
Roasted Sweet Potatoes & Carrots (1 & 1/2 large sweet potato & 4 large carrots)
Roasted Broccoli (2 medium stalks)
1 Roasted Red Pepper
3/4 cup of raw sunflower seeds
3/4 cup of raw pumpkin seeds
1 Avocado (sliced)
5-8 cloves of roasted garlic
Wild Grain Rice

Cut all veggies into cubes. Drizzle with olive oil, toss with garlic and rosemary. I separated my veggies into piles when I roasted them, adding garlic & paprika to the potatoes & carrots, rosemary and olive oil to the beets, cummin and olive oil to the eggplant. Get creative here! Roast all but the broccoli for 30-440 minutes at 375, stirring halfway. Broccoli took about 20 minutes.

Cook rice according to the directions. I cooked the serving for 4 (these made 4 large hippie bowls)

Tahini Sauce
1/3 cup Tahini paste
2 tablespoons nutritional Yeast
2 cloves of garlic
1 tablespoon of lemon juice
1/2 cup of water (more to thin the sauce)
Sriracha to taste

Blend all ingredients in a food processor or blender. Add more water to thin the sauce.

Assemble the bowls with rice on the bottom and veggies piled high and deep!

These Hippie Bowls were the perfect way to say goodbye to summer – and a fabulous introduction to the root veggies that are right around the corner!

Happy Fall!