Bitchin’ Bowls… Meet Your Newest Obsession

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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. 

After 15 years as an educator in both the public K-12 setting and the University level in Special Physical Education, Stef made the leap to her true passion… the fitness world. She’s currently a personal trainer and wellness coach specializing in seniors, medical conditions, and injuries. Stef loves running, cycling, and being “Mugga” to her two favorite mini-humans — Punky and Marshmallow. ❤️

    24 thoughts on “Bitchin’ Bowls… Meet Your Newest Obsession

    1. Elisheva

      I made this tonight and was excited to try it because the store bought version is a favorite. I’m sorry, but this truly disappointed me. It doesn’t taste like the original Bitchin’ Sauce at all. It’s not bad though, and since I’ve made it I’ll use it on salads and the like, but I won’t be using this recipe again if I’m craving Bitchin’ Sauce. I’m thinking the flavor is different because this uses almond butter and olive oil when the original contains soaked almonds and grapeseed oil.

    2. Kelly

      I made this and it is delicious! Wondering why mine is so much darker and more red than yours? Thanks for the recipe! Also i didnt have coriander so im excited to try it again with it. Is that what the greenish flecks are in yours?

      1. Stefany - Post author

        I’m glad you liked it! The green flecks in the picture are cilantro. I don’t always throw in cilantro, but it’s a nice way to jazz it up. I also like to toss in a jalapeno, so if you’re into heat… give that a try, too! xo

    3. Teri

      I love Bitchin Sauce and have wanted to recreate it. I have a question about nutritional yeast. Is it a flavor thing? I see that Parmesan cheese is also an option, but want this to be Whole30 compliant – so no cheese. Just curious about it, never used nutritional yeast much, if ever. Thanks!

      1. Stefany - Post author

        Yep, nutritional yeast is added just for flavor. Something about its nutty/cheesy/parmesan thing it’s got going on I just love. It’s actually made from a single-celled organism, Saccharomyces Cerevisiae, which is commonly grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does. It’s pretty nutritious, too, particularly B-vitamins, folic acid, selenium, zinc, and protein. So taste AND nutrition… WIN WIN!

      2. Margo Dorsett

        Yours is a very nice version, thank you! I’ve found if the almonds are soaked for a couple hours, the sauce is super creamy.

    4. Maria

      I’ve made the Bitchin’ sauce many times and my husband and I devour it! However, I am trying to give it a bit of a different taste just for variation. Noted the cilantro and the curry and of course the Chili pepper and pesto. Any more suggestions? Recipes welcome. Also, any way to replace the oil for something less caloric but equally tasty? Thanks.

      1. Stefany - Post author

        So happy you love it! I’m honestly not sure how to replace the oil… perhaps you could try doing about half the oil and replacing the other half with water but I’ve never tried it myself. As for other flavors, I’ve been thinking about trying a Creole flavored using the Tony Chachere’s seasoning??? Again, not sure how it would come out but it’s on my list to try!!!

    5. Leslie

      Love this, thank you! I’ve made it several times and my husband has just raved about it. The cool thing is that you can throw just about anything (healthy) that you have on hand into the bowl and it works – veggie patty, banana peppers, tomatoes, etc, etc, etc.

    6. Sandy DePottey

      Tried out your recipe for a “bowl” it turned out great. I made an extra for my co-worker to be a taste tester and try it too. She really like it. Feels good to have a healthy lunch.

      We bought a Peloton bike to add to our biking habit that you guys started too!

      1. Stefany - Post author

        YOU GOT A PELOTON!!!! So excited to hear it, GOOD FOR YOU! And I’m thrilled to hear you brought bitchin’ bowls to work!!! It’s fun to try new things, especiallyl when they’re healthy AND tasty!!!

    7. Mark & Anne St. John

      Loved the recipe. Used “fresh” ground almond butter from WINCO. 1/2 the price of the brand you shared and without the extra processing ingredients. Used Parmesan, low sodium soy, lemon zest and Sambal for a little taste upgrade. Looking forward to seeing you at the BNR in March! Mark & Anne

      1. Stefany - Post author

        So glad you loved it!!! And awesome tip on fresh ground almond butter. In defense of the brand I use, lol, the only ingredient is raw ground almonds… no salt or anything else whatsoever added. But hey, you had me at 1/2 the price, so I’ll put fresh ground on my radar when we’re traveling!!!

    8. Marie Holmes

      Came to you from Technomadia. We are boaters who hope to dabble in cross country adventures after we retire in four years. Can’t wait to explore your blog. This sauce sounds awesome. I am going to pick up the ingredients on my way home tonight. I make a wrap sandwich with sauteed chicken, julienne carrots and zuchinni. It NEEDS this sauce!!

      1. Stefany - Post author

        Hi Marie and WELCOME!!! Chris and Cherie are awesome and we’re big fans. And yes, that wrap sandwich would be perfect with a little bitchin’ thrown in! 😉

      1. Stefany - Post author

        That’s such a great question and a bit of a mystery because we tend to eat each batch within 2 days lol. Since it’s pretty much just almond butter with all shelf-stable ingredients, I’d say 2 weeks easily. But good luck not eating it up LOOONG before that! 😉 xoxo

    9. Graham S

      I’m thinking an Asian twist on this could be interesting. Sub in some five spice, toasted sesame, Ponzu, a touch of fish sauce in place of salt, a little curry and turmeric, and some grated ginger. Experiment as needed.

      1. Stefany - Post author

        All things I LOVE so yes this would be incredible! I’m out of grated ginger or I’d whip this up right now. Stay tuned; I’m so trying this!

    10. Bonnie

      Thanks, Stef! We’ve been following Dr. Greger’s Daily Dozen so a lot of my meals are bowls with 1/2 cup brown rice, 1/2 cup veggie, 1 cup greens, 1/2 cup beans or 1/4 cup hummus and sauce. Usually my hummus becomes my sauce, but I can’t wait to try this! I’m currently in Puerto Rico and can’t find nutritional yeast anywhere. I’ll break down & try it with Parmesan.

      1. Stefany - Post author

        Oh good, you’re trying the Parmesan! Hope you’ll come back and let me know what you think. And, yes, aren’t meal bowls awesome?! Easy, less dishes, and well-rounded nutrition!!! Enjoy Puerto Rico!

    11. Stacy

      Can’t wait to try this! Fortunately I’m heading to town tomorrow for a laundry stop between boondocking destinations, which means I can also swing by a grocery store. Thanks, Stefany!

      1. Stefany - Post author

        Laundry day on the road!!! James always loves laundry days, and looks forward to sitting at some random unknown laundromat in Anywhere USA, he’s so weird. Glad you’re trying Bitchin’ Sauce! IT’S SO YUMMALICIOUS! xoxo


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