Hippie Hash with Maple Mustard Hummus Dressing

This is the lazy girl buddha bowl of your dreams and comes with an even easier sauce recipe…

Hippie Hash with Maple Mustard Hummus Dressing

  • Servings: 4 – 6
  • Difficulty: easy
  • Print


2 Sweet Potatoes

3 Zucchini

1 Block SuperFirm Tofu

1 can Chickpeas

1/2 Purple Onion

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Coconut Aminos

Seasoning Blend:

1/4 tsp of each: Coriander, Cumin, Ginger, Garlic Powder, Turmeric, Onion Salt, Smoked Paprika, Dried Parsley

1/2 tsp of each: Salt & Pepper

1 tbsp: Nutritional Yeast

Parsley garnish

Maple Mustard Hummus Dressing:

2 Tbsp Whole Grain Mustard

2 Tbsp Maple Syrup

2 Tbsp Hummus

Water to thin out as needed

  1. Dice sweet potatoes, zucchini, onion, and tofu into small cubes.
  2. Rinse & Drain 1 can of chickpeas
  3. Heat a large skillet on medium high heat and add olive oil.
  4. Sauté sweet potatoes until they start to soften, then add onions until they are translucent, then add tofu & chickpeas, then add your seasoning mixture + coconut aminos. Mix well. Cook for about 5 – 10 minutes on medium heat.
  5. Once your tofu & chickpeas start to get golden brown and crispy, add zucchini and mix well. Season with Salt & Pepper. Cook for an additional 2 – 3 minutes.
  6. While the veg is cooking, mix your dressing ingredients and set aside.

If you want the sheet pan version skip #3, 4, and 5 above and follow below instead:

3a. Preheat oven to 450 degrees f

4a. Line a baking tray with parchment paper and spread all ingredients out evenly. Top with Olive Oil, Seasoning mixture, and Coconut Aminos and mix well until everything is evenly coated.

5a. Bake in the oven for 35 – 45 minutes removing once to toss halfway through

Top with fresh parsley and Enjoy!!

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I preferred the sheet pan version because it was more set it and forget it!

I just couldn’t resist taking those beautiful vegan buddha bowls and making them even easier to eat all week. I mean why not take all those typical hippie bowl ingredients and cook them up all together so we can pop our portion in the microwave for 60 seconds and voila wellness junkie lunch on demand!

I gave you both cooking options here because I think it depends on how you like your veggies. I personally dont love my zucchini overcooked and prefer it with a little bit of a bite. So the skillet version allows me to adjust how well done each component comes out. But in the end I think I’d make this over and over again the sheet pan way because it was just set it and forget it. Lazy always beats crazy!

How you want to eat it is also up to you, serve it with quinoa, white rice, in a tortilla wrap, over a salad, straight out of the Tupperware (no judgement).

My disclaimer: You might feel like a million bucks nourishing your body with all these good for you ingredients but I ate this 5x last week and still managed to catch a cold from my 4 year old this week. Stay humble.

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