Description
These Chipotle Tahini Bowls are a delicious and nutritious plant-based meal option. Roasted veggies, protein-packed black beans, creamy avocado, and a spicy chipotle tahini sauce come together to create a flavorful and satisfying bowl.
Ingredients
For the Chipotle Tahini Sauce:
- 1/3 cup tahini
- 1–2 chipotle peppers in adobo (adjust to heat preference)
- 1 tablespoon adobo sauce
- 2 tablespoons lemon juice
- 1 clove garlic
- 1/4 teaspoon salt
- 2–4 tablespoons water (to thin)
For the Bowls:
- 1 cup cooked brown rice or quinoa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 sweet potato, peeled and cubed
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 avocado, sliced
- Fresh cilantro or green onions, for garnish
- Lime wedges, for serving
Instructions
- Roast the Veggies: Preheat oven to 425°F (220°C). Toss sweet potato, zucchini, and bell pepper with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and browned.
- Make the Chipotle Tahini Sauce: In a blender or food processor, combine tahini, chipotle peppers, adobo sauce, lemon juice, garlic, and salt. Blend until smooth, adding water 1 tablespoon at a time until it reaches a creamy drizzle consistency. Set aside.
- Assemble the Bowls: Divide cooked rice or quinoa among bowls. Top with black beans, roasted vegetables, avocado slices, and a generous drizzle of chipotle tahini sauce. Garnish with cilantro or green onions and serve with lime wedges.
Notes
- Add grilled chicken, tofu, or a fried egg for extra protein.
- Make it ahead: the sauce and veggies store well in the fridge for up to 4 days.
- Sauce also works great as a dip or salad dressing!
