Chipotle Tahini Bowls
Elevate your meal prep and weeknight dinners with these vibrant Chipotle Tahini Bowls. Featuring a smoky, tangy tahini sauce that coats every element, this dish combines tender roasted sweet potatoes, fluffy quinoa, fresh kale, creamy avocado, and a perfectly soft-boiled egg for a nutritious and intensely satisfying experience. It's a customizable recipe that promises bold flavors and wholesome goodness in every bite.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Packed with a robust, smoky, and tangy flavor profile that keeps you coming back for more.
- Highly customizable, allowing you to easily swap ingredients based on preference or what's in your fridge.
- Perfect for meal prepping, with components that store well for delicious grab-and-go lunches or dinners.
- A complete and balanced meal, offering a fantastic blend of protein, healthy fats, complex carbohydrates, and fiber.
- Naturally gluten-free and easily made vegan by omitting the egg.
Ingredients
- For the Chipotle Tahini Sauce:
- 120 ml (1/2 cup) extra virgin olive oil
- 60 ml (1/4 cup) water
- 60 ml (1/4 cup) tahini
- 1-2 chipotles in adobo sauce, depending on desired spice level
- 1 small clove of garlic, peeled
- 60 ml (1/4 cup) fresh orange juice (from 1 small orange)
- 2.5 grams (1/2 teaspoon) fine sea salt, plus more to taste
- For the Bowls:
- 2 medium sweet potatoes (about 600 grams), peeled and diced into 2 cm (3/4 inch) cubes
- 15 ml (1 tablespoon) olive oil
- 1 gram (1/4 teaspoon) fine sea salt
- 0.5 gram (1/8 teaspoon) black pepper
- 200 grams (1 cup) uncooked quinoa, rinsed
- 480 ml (2 cups) vegetable broth or water
- 1 large bunch (about 250 grams) kale, stems removed and leaves roughly chopped
- 2 ripe avocados, sliced or diced
- 4 large eggs
Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the sweet potatoes. On the prepared baking sheet, toss the diced sweet potatoes with 15 ml (1 tablespoon) olive oil, 1 gram (1/4 teaspoon) salt, and 0.5 gram (1/8 teaspoon) black pepper. Spread them in a single layer.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly caramelized. Flip them halfway through to ensure even cooking.
- While the sweet potatoes roast, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa with 480 ml (2 cups) vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- Prepare the soft-boiled eggs. Bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs.
- Make the Chipotle Tahini Sauce. In a food processor or high-speed blender, combine 120 ml (1/2 cup) olive oil, 60 ml (1/4 cup) water, 60 ml (1/4 cup) tahini, 1-2 chipotles in adobo sauce (start with one and add more for increased heat), 1 small clove of garlic, 60 ml (1/4 cup) fresh orange juice, and 2.5 grams (1/2 teaspoon) salt. Pulse until the sauce is completely smooth and creamy. Taste and adjust seasoning as needed, adding more salt or chipotle if desired.
- Assemble the bowls. Divide the cooked quinoa, roasted sweet potatoes, and chopped kale among four serving bowls.
- Add the fresh components. Top each bowl with sliced or diced avocado. Halve or quarter the peeled soft-boiled eggs and place them on top.
- Generously smother each bowl with the smoky Chipotle Tahini Sauce. The sauce is truly the star here, so don't be shy! Serve immediately and enjoy the harmonious blend of flavors and textures.
- For added crunch, consider sprinkling with toasted sesame seeds or pepitas before serving.
Tools You’ll Need
- Food processor or high-speed blender
- Large baking sheet
- Parchment paper
- Medium saucepan with lid
- Large pot for boiling eggs
- Ice bath (bowl with ice and water)
- Sharp knife
- Cutting board
- Measuring cups and spoons
Essential Success Tips
- Ensure your tahini is fresh and well-stirred before measuring, as older tahini can be too thick and make the sauce gritty.
- When roasting sweet potatoes, don't overcrowd the baking sheet. This allows them to caramelize rather than steam, leading to a better texture.
- For perfectly jammy soft-boiled eggs, use a timer! Even 30 seconds can make a difference between runny and firm yolks.
- Taste the chipotle tahini sauce before pouring over everything. Adjust the chipotle amount and salt to match your spice preference.
- Massage the kale gently with a tiny bit of olive oil or a squeeze of lemon juice before adding to the bowl to tenderize it slightly and reduce bitterness.
Professional Cooking Secrets
- To achieve an exceptionally creamy tahini sauce, use ice-cold water. The cold temperature helps emulsify the sauce more effectively, resulting in a silkier texture.
- For an extra layer of flavor in your roasted sweet potatoes, lightly dust them with a pinch of smoked paprika or cumin before roasting.
- When preparing soft-boiled eggs, use eggs that are a few days old rather than extremely fresh ones. Older eggs tend to peel much more easily, preventing frustrating shell stickage.
- Make a double batch of the Chipotle Tahini Sauce! It keeps well in the refrigerator for up to a week and is fantastic on salads, sandwiches, or as a dip for raw vegetables.
- For a richer, nuttier quinoa, toast the dry, rinsed quinoa in a dry saucepan over medium heat for a few minutes before adding the liquid.
Notes
- Storage: Leftover bowl components can be stored separately in airtight containers in the refrigerator for up to 3-4 days. The sauce will also keep well in an airtight container for up to 1 week.
- Variations: Feel free to add other roasted vegetables like broccoli, cauliflower, or bell peppers. Cooked chicken, chickpeas, or grilled halloumi make excellent additions for extra protein.
- Meal Prep: This recipe is ideal for meal prepping. Prepare all components ahead of time and assemble bowls daily for fresh, quick meals.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! To make this dish entirely vegan, simply omit the soft-boiled egg. The Chipotle Tahini Sauce is already plant-based and incredibly flavorful, ensuring a satisfying meal without any animal products.
How can I adjust the spice level of the sauce?
The spice level is controlled by the number of chipotles in adobo sauce you use. Start with one chipotle for a mild, smoky heat, and add a second one for a more pronounced kick. Always taste and adjust as you blend to find your preferred level.
Can I use a different grain instead of quinoa?
Yes, you can easily substitute quinoa with other grains like brown rice, farro, couscous, or even cauliflower rice for a lower-carb option. Adjust cooking times according to the specific grain's instructions.
Nutrition Facts (Per Serving)
Calories: 620, Protein: 22g, Fat: 38g, Carbs: 55g, Fiber: 14g (Approximate values per serving, varies with exact quantities and brands)
Allergy Information
Contains sesame (tahini) and egg. For a vegan version, omit the egg. For individuals with severe sesame allergies, an alternative nut or seed butter can be used, though it will alter the flavor profile.
No comment