Rainbow Hippie Bowl Recipe With Thanksgiving Leftovers

One of the best parts about Thanksgiving is undoubtedly the leftovers. I don’t know about you, but after a massive Thanksgiving feast, the last thing I want to do the next day is do it all over again. Growing up, I remember my dad always making the most delicious “Thanksgiving leftovers” sandwiches. I decided to elevate it a bit an create a nutrient-filled “Hippie Bowl” to munch on throughout the week. Besides, everything’s better in a bowl, right? And the beauty of a Hippie Bowl is that it’s like the kitchen sink. Just throw in whatever you’ve got!

the leftovers

There are some obvious staples for Thanksgiving—turkey, stuffing, cranberry sauce, but you also likely have a variety of roasted veggies or casseroles you can play with, too. I had leftover Brussels sprouts, sweet potatoes and green beans to use in my Hippie Bowl.

the base

The anatomy of a Hippie Bowl is this:

  • Grains
  • Protein
  • Veggies
  • Nuts/Dressing/Seeds

The goal is to eat as many colors of the rainbow as possible, and lots of it. Think you have enough veggies in there? Add some more! For my base, I used organic white quinoa and baby spinach. You could use your leftover stuffing if you really wanted to, but I think using a healthy grain like quinoa would help you feel more sustained throughout the day.

Next, just pile on your veggies. I added roasted carrots and radishes to my bowl, along with the leftover Brussels sprouts, sweet potatoes and green beans.

For my protein, I used roasted chickpeas, which also give it a nice salty crunch. Add a big dollop of beet hummus, a squeeze of lemon juice and you’re good to go! Hippie Bowls really can be anything you want, so get creative! If you make a Thanksgiving leftovers Hippie Bowl, be sure to tag us on Instagram so we can see! I got everything you see here at Trader Joe’s. Even if you don’t have Thanksgiving leftovers, it’s so easy to throw a bunch of vegetables on a sheet pan and roast them. Just drizzle with olive oil, salt and pepper and roast at 400 F for 20 minutes. It’s a great way to meal prep for the week.


  • Organic white quinoa
  • Organic baby spinach
  • Petite rainbow carrots
  • Rainbow radishes
  • French green beans
  • Brussels sprouts, halved and roasted
  • Sweet potatoes, cubed and roasted
  • Roasted chickpeas
  • Beet hummus
  • Juice of one lemon
  • Salt and pepper to taste

Read one for more yummy inspiration: What To Bring To Thanksgiving When You Can’t Or Hate To CookA Simple Apple Crisp Recipe For Fall and 10 Pumpkin Breakfast Recipes To Try

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Author: Samantha Welker

Samantha Welker is the business manager at Glitter Guide. She has an Master's in Corporate Finance & Sustainability from Harvard Business School but prefers working in the creative industry. She also hosts a weekly business podcast for creative women called Pretty Okay Podcast. She loves spending time with her husband and her son, Rocky, in sunny San Diego. Follow along on Instagram