Chipotle Tahini Bowls

By Pinch of Yum – Source

5/5

ResultSport - Fitness Deliveried

July 19, 2021

Copy of RS-RECIPE

Well, HELLO!

Crisped roasted sweet potatoes, finely chopped and texturally awesome kale, creamy avocado, hearty quinoa, and a 6-minute soft boiled egg – admittedly already an exciting combo in and of itself. But you guys, THAT CHIPOTLE TAHINI. That addictingly creamy, sweet and spicy, pour-it-on-everything chipotle tahini.

That is what we really need to talk about.

These are, after all, Chipotle Tahini Bowls.

Healthy and versatile bowls that come together under a generous drizzle of addictingly creamy vegan chipotle tahini sauce.

Ingredients

Chipotle Tahini

  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup tahini
  • 12 chipotles in adobo sauce 
  • 1 small clove of garlic 
  • juice of 1 orange (about 1/4 cup)
  • 1/2 teaspoon salt
 

Build the Bowls:

  • Roasted sweet potatoes (see notes for my favorite method!)
  • Soft-boiled eggs (see notes for my favorite method!)
  • Kale
  • Quinoa
  • Avocado
  • Anything else you want!

Instructions 

  1. Pulse all sauce ingredients in a food processor until smooth. Season to taste.
  2. Cook / prepare your bowl ingredients. My favorite combination is kale, roasted sweet potato, avocado, quinoa, and soft boiled egg. But I’ve also included chicken, roasted broccoli, etc.
  3. Smother everything in sauce! So good.

Notes

My Fave Roasted Sweet Potatoes: Preheat the oven to 450 degrees, and line a pan with parchment. Peel and cube two large sweet potatoes. Toss with 1 tablespoon cornstarch to coat (helps them stay crispy), and then toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for 20 minutes, gently stir, and roast for another 10-15 minutes. Roasty and brown! Yum!

My Favorite Soft Boiled Eggs: Bring a pot of water to gentle boil (you want enough water to cover eggs by about one inch). Gently add eggs to the water and time for about 6 1/2 minutes. Remove and transfer to a bowl of ice water to cool. Peel, cut, YUM! Those jammy yolks! (For meal prep, I make these ahead, peel, and keep them in the fridge.)

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