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This was so good it should say “Caution: will overeat”! I had 2 bowls for dinner and 1 for breakfast. How did you come up with this sauce???😍
Shell
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.
How To Make Chipotle Tahini and Be Changed Forever
Okay, first stop: olive oil, salt, tahini, garlic. Basics.
But things stop being basic when we add chipotle peppers and orange juice.
And… that’s pretty much the recipe and I’m not even joking!
These are “bowls,” which are very excellent in that you can kind of just pick your veggies, pick your protein, maybe sorta clean out the fridge (not saying, just saying), cover with a really good sauce such, and voila. BOWLS.
My favorite combo for building a good Chipotle Tahini Bowl:
- Quinoa
- Sweet potato (tricks in notes)
- Kale
- Avocado
- Soft-boiled egg (more tricks in notes)
- MORE AND MORE CHIPOTLE TAHINI!
Just try to stop me.
You can eat it hot. You can eat it cold. You can add chicken or tofu. You can go completely vegan or gluten free.
But whatever you do, please do it with a huge spoonful of chipotle tahini on top.
So, yeah. This week is looking super healthy and mega delicious. *hair flip*
Check Out Our Video For How To Make Chipotle Tahini Bowls:
Chipotle Tahini Bowls
- Total Time: 20 minutes
- Yield: 6 servings (for sauce) 1x
Description
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
- 1–2 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!)
- Sautéed or massaged kale
- Quinoa
- Avocado
- Anything else you want!
Instructions
- Pulse all sauce ingredients in a food processor until smooth. Season to taste.
- 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.
- 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 2-3 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.)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Blend
- Cuisine: Mexican-Inspired
Keywords: chipotle tahini bowl, tahini bowl, healthy bowl recipe
Note: Nutritional information is for Chipotle Tahini Sauce only.
One More Thing!
This recipe is part of our delicious quinoa recipes page. Check it out!
Seriously so good, this is in our weekly rotation
I made this sauce in my high speed blender and it was delicious with a beautiful consistency. I made some minor adjustments to taste like a bit more fresh squeezed OJ to mask the bitterness of the tahini and a extra salt and chipotle. My jar of chipotle in adobe sauce had small pieces of chipotle in adobo sauce so I essentially used 2 tsp of the pieces in sauce. I divided up my sauce into 2 portions and added a bit of honey to a one portion to experiment. I found that the honey sweetened portion made a good salad dressing but I prefer the original recipe for drizzling on tofu/grain bowls. Thank you.
I added tofu and my husband added grilled chicken. Such a lovely dish. Filling, easy, nutritious!
What are the amounts to use for the bowls: sweet potatoes, eggs, kale, etc.?
Delicious. When I make the sauce again, and I will, I won’t dilute with water. Concentrate those flavors and be happy.
I would like to try this recipe but I’m allergic to orange juice. What other juice can I use? Thank you.
you could use 2 tablespoons lime juice instead!
This is REALLY good! I made it with quinoa, roasted sweet potatoes, broccoli, zucchini, and avocado. The sauce is everything. I will definitely make this a regular in my lunch rotation.
Hi ! Is there a way to come back to the recipe video once it has played ? Further recipes’ videos play and I do not find my way back. Thank you in advance !
Are the calories per serving for the sauce only? What would the serving size be? If it’s not for the sauce alone, do you have the nutritional info for just the sauce?
Hi Martha! Nutritional information is for the sauce and all the bowl ingredients – quinoa, sweet potatoes, kale, avocado, etc.
This is delicious! Such a great breakfast recipe to use up tahini.
I just made this (and it tasted great!) but I roasted broccoli and brussels sprouts instead. I also added chopped yellow bell pepper. Everything was tasty! But the texture of the sauce looked kind of odd. I used a blender to mix everything because I don’t have a food processor. It’s like the tahini became curdles in the olive oil. Any advice on how to incorporate the sauce better?
This is one of my go to meal prep recipes for work lunches. It’s healthy, filling, and so tasty!
What do you massage the kale with?
We like to massage kale with olive oil and a splash of vinegar or a squeeze of citrus (lemon, lime, or orange).
Amazing. I don’t know what I loved more about this: the full rainbow of food, the versatility of whatever addition you want (we did a smokey tempeh for additional protein), the amazing tahini sauce or the fact that my family of 4 gobbled it up and I get to eat it again today for lunch. One of my new favorite recipes. Thanks Lindsay from Lindsey 🙂
So glad it was a hit!
This dressing is a GAME CHANGER!!! It is so tasty. It’s 8:30am and I cannot wait for lunch. I did alter a little bit. I didn’t have an orange so to make up for the 1/4 c of oj I used juice from quarter of a lemon, a little more water, and a teeny bit of honey. I also only used about a TBSP of olive oil. This is going to be my new go to dressing.
LISTEN UP!! This is the best/most tasty/healthy/wholesome/delicious dinner I’ve ever made. Both my husband and I scarfed them down and the leftovers. We have a bunch of leftover sauce that I want to put on EVERYTHING. I followed the recipe exactly with the recommended toppings and used farro instead of quinoa.
I think I’ve got slightly confused? Adobo sauce! Am I looking for a jar of chipotle and adobo sauce or is the sauce you make with oranges etc the adobo sauce?
Hi Felicity! You should find Chipotles in Adobo Sauce. They come in a can and look like this!
I thought these were tasty and loved the sauce! My husband, who can’t take spicy, found the sauce too spicy. I should’ve done with only one chipotle. That’s ok- more for me! And next time I’ll use one pepper. Did the bowls with chicken and added roasted broccoli and left out the egg. Delicious.
Glad to hear it, Maggie! Thanks for the comment!
This recipe is crazy good & super healthy. I’ve added it to my regular lunch rotation. If you are wondering if you should make this recipe, the answer is yes! Eating it now. Yum!
This looked delicious but I found the sauce to be so bland — the dominant flavor is just tahini, despite the two chiles I added. Also don’t think tahini and chipotle go very well together. Harissa might make more sense but either way, I wouldn’t make again with this dressing. Annoying how many five star reviews come from people who haven’t even made the recipe yet.
We appreciate the feedback, Rachel!
I recently started cooking as cooking does not come naturally to me. I can across your website and the first thing I made was this bowl… my gluten free husband and daughter and I absolutely loved it and it has become a weekly staple along with some of the other fun recipes on this website! So good!
Glad to hear it, Smirithi!
This is one of my all-time favorite meals! The tahini sauce is *chef’s kiss*. I’m making this for someone who has a citrus allergy. Do you have a suggestion for what I could substitute for the orange juice?
That’s a tough one! You could maybe try a combination of vinegar (balsamic or red wine?) and a little maple syrup for sweetness.
This recipe was wonderful! Great meatless Monday option in our home and our toddlers eat it too (minus kale)! Highly recommend!
How do you prepare the kale? Is it just raw?
We used raw kale, but sauteed kale would also be great!
Wouldn’t you want to sauté or cook the kale and quinoa in this recipe? I did not see that in the video or in the recipe .
Definitely cook the quinoa according to package directions! Totally your preference on whether or not to cook the kale!