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Well okay, maybe it’s MY latest obsession, but I’m hoping we can be a team on this thing.


So let’s start with the name.

Hey, don’t look at me, I didn’t come up with it.

Bitchin’ bowls originated in southern California, and that’s exactly where my love affair with this GET-OUT-CAN-VEGAN-BE-THAT-GOOD bowl came from. That was ages ago, at some street fair we were at, and I haven’t stopped dreaming of Bitchin’ bowls ever since.

Or honestly, about the sauce itself. That’s where REAL the magic happens.


It’s one of the hazards of RV life.

You stumble upon totally awesome regional foods and then you drive onward never to find them again.

Life as an RVer is so hard.


But there’s a happy ending here!

I’ve since seen Bitchin’ sauce in my local grocery store! Trust me, it was one of those almost-heart-attack moments. “THAT SAYS BITCHIN’ SAUCE OH EM GEE JAMES LOOOOOOK CAN IT REALLY BE?”

Lo and behold and be still my heart, it was.

If you’re wondering about the taste, think hummus. Only not hummus. It’s savory in that way, but something about it is so crave-ably addictive it’s hard to describe. There are no beans at all in bitchin’ sauce; instead it’s built around ground almonds. Hello, wonderful source of protein, fiber, and vitamin E!


When I saw how simple the ingredients were on the store-bought container of Bitchin’ Sauce, I started investigating copycat recipes.

A tweak and a titch later; VOILA!

This doesn’t taste exactly like the store-bought stuff, but it’s still along those lines. It tastes so wonderfully delicious, I like it way more than the store bought version.


The sauce is SO simple, guys!

No appliances needed for the basic sauce, just a bowl and spoon to stir it all up… so it’s super RV-friendly.

And hey, I know the ingredients list looks long, but look closer. Half the ingredients are spices you likely already have.

The only weird things on the list would be the nutritional yeast and the liquid aminos… but you can easily swap the nutritional yeast for good old grated parmesan cheese and get the same effect, and you can swap liquid aminos for either soy sauce or if you don’t use soy products, go for coconut aminos. So yeah, this recipe will work with you and your own dietary preferences. YAYYY for flexibility!


If you follow the recipe as is, it’ll be thicker, like a dip. Set some fresh veggies out with it at your next gathering and be prepared to start fielding questions about your magical dip. It’ll happen, trust me. They’ll all want the recipe.

When you use it over a Bitchin’ Bowl, however, you probably want to thin the recipe with a couple extra tablespoons of water. Just make it as is first and then decide. You’re going for “dressing” consistency more than dip when you’re making it for a Bitchin’ bowl.


Let’s talk about the whole “Bowl” part. You can really use ANYTHING in your bowl… it’s a great way to clean out the fridge.

Here’s what I have in the bowl in the pic:

  • Brown rice and black beans
  • Watercress and spring mix
  • Radishes, avocado, grilled artichoke hearts, and cucumber
  • Raw pumpkin seeds and some Cotija cheese crumbles

I love using Cotija cheese on any sort of bowl or salad. It’s such a salty, pungent cheese you only need a little for a big burst of flavor. Plus 2 teaspoons of the stuff is only 20 calories with just 70 mgs of sodium. So you get that salty satisfaction without the dense sodium content of actual salt.

The tastiest Bitchin’ Bowls  have an over-easy egg on top of it all, too… and I regretted omitting that last touch when we ate this one without; I noticed it wasn’t there and missed it.

Leave your comments below; who’s had a Bitchin’ Bowl before?!?

Stef's Easy Breezy Bitchin' Sauce

Just make it. Seriously, you'll thank me.


  • 3/4 cup almond butter (the kind that is ONLY raw almonds)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons nutritional yeast (or grated parmesan cheese)
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 2 teaspoons Bragg's liquid aminos (or soy sauce or coconut aminos)
  • 1 teaspoon minced garlic (I use the kind packed in water)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika (I prefer smoked)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon sea salt (optional)


  1. Stir everything in a bowl and enjoy!
  2. Works great as either a dressing for salads and protein bowls or a dip for fresh veggies or baked sweet potato fries.
  3. Store in fridge!

Recipe Notes

If you're feeling motivated and want to bust out your food processor, try mixing in any of these totally bitchin' variations:

  1. One Fresh jalapeno.
  2. Big handful of cilantro.
  3. One chipotle pepper (from a can).

Or don't! The original recipe is awesomely addictive just as it is.