Chipotle Tahini Bowls Packed Flavor (Print Version)
# Ingredients:
→ Bowl Base
01 -
1 cup cooked quinoa, brown rice, or farro
02 -
1 can (15 oz) chickpeas, drained and rinsed (or use grilled chicken or tofu)
03 -
1 sweet potato, peeled and cubed
04 -
1 zucchini, sliced
05 -
1 bell pepper, sliced
06 -
1 tablespoon olive oil
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon garlic powder
09 -
Salt and pepper, to taste
→ Optional Add-ins
10 -
Avocado slices
11 -
Pickled red onions
12 -
Fresh cilantro
13 -
Lime wedges
→ Chipotle Tahini Sauce
14 -
1/4 cup tahini
15 -
1 chipotle pepper in adobo (reduce to 1/2 for less heat)
16 -
1 tablespoon adobo sauce (from the can)
17 -
1 tablespoon maple syrup or honey
18 -
1 tablespoon lemon or lime juice
19 -
2–3 tablespoons water, to desired consistency
20 -
Salt, to taste
# Instructions:
01 -
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.
02 -
In a blender or food processor, combine tahini, chipotle pepper, adobo sauce, maple syrup, lemon juice, water, and salt. Blend until smooth. Adjust the consistency by adding more water if needed.
03 -
In each bowl, add a scoop of cooked grains. Top with roasted veggies, chickpeas (or your preferred protein), and any optional toppings. Drizzle generously with chipotle tahini sauce and serve immediately.
# Notes:
01 -
Add shredded kale or spinach for extra greens.
02 -
For a non-vegan version, top with crumbled feta or a fried egg.
03 -
Sauce can be made ahead and stored in the fridge for up to 1 week.