Description
These Chipotle Tahini Bowls are packed with flavor, texture, and plant-based goodness. Perfect for meal prep, lunch, or a light dinner, and easily customizable with your favorite veggies or proteins.
Ingredients
Units
Scale
For the Bowl Base:
- 1 cup cooked quinoa, brown rice, or farro
- 1 can (15 oz) chickpeas, drained and rinsed (or use grilled chicken or tofu)
- 1 sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
Optional Add-ins:
- Avocado slices
- Pickled red onions
- Fresh cilantro
- Lime wedges
For the Chipotle Tahini Sauce:
- 1/4 cup tahini
- 1 chipotle pepper in adobo (start with 1/2 if you want less heat)
- 1 tablespoon adobo sauce (from the can)
- 1 tablespoon maple syrup or honey
- 1 tablespoon lemon or lime juice
- 2–3 tablespoons water (to thin to desired consistency)
- Salt, to taste
Instructions
-
Roast the Veggies:
- Preheat oven to 400°F (200°C).
- Toss sweet potato, zucchini, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
-
Make the Chipotle Tahini Sauce:
- In a blender or food processor, combine tahini, chipotle pepper, adobo sauce, maple syrup, lemon juice, water, and salt.
- Blend until smooth. Adjust water to desired consistency.
-
Assemble the Bowls:
- In each bowl, add a scoop of cooked grains.
- Top with roasted veggies, chickpeas (or preferred protein), and any optional toppings.
- Drizzle generously with chipotle tahini sauce and serve!
Notes
- Add shredded kale or spinach for extra greens.
- For a non-vegan version, top with crumbled feta or a fried egg.
- Sauce can be made ahead and stored in the fridge for up to 1 week.