Chipotle Tahini Bowls with Crispy Sweet Potatoes
These vibrant, healthy Chipotle Tahini Bowls feature crispy roasted sweet potatoes, quinoa, kale, avocado, and a jammy egg, all smothered in an addictive creamy, smoky, and slightly sweet tahini sauce. Ready in 20 minutes and perfect for meal prep!
Ingredients
For the Chipotle Tahini Sauce:
- ½ cup olive oil
- ¼ cup water
- ¼ cup tahini
- 1-2 chipotle peppers in adobo sauce
- 1 small garlic clove
- Juice of 1 orange about ¼ cup
- ½ tsp salt
For the Bowls (per bowl):
- ¾ cup cooked quinoa
- 1 cup crispy roasted sweet potatoes see notes
- 1 large handful kale sautéed or massaged
- 1 soft boiled egg
- ½ avocado sliced
- Optional: Fresh cilantro lime wedge, red onion
Instructions
- Make Sauce: Combine all sauce ingredients in a food processor. Blend until completely smooth. Set aside.
- Prep Bowl Components: Prepare quinoa, roast sweet potatoes, cook egg, and prepare kale and avocado as desired.
- Assemble: Divide quinoa between bowls. Top with sweet potatoes, kale, halved soft boiled egg, and avocado.
- Serve: Drizzle generously with Chipotle Tahini sauce. Add optional toppings and serve immediately.
Notes
- Crispy Sweet Potatoes: Toss cubed sweet potatoes with 1 tbsp cornstarch, then 1 tbsp oil and salt. Roast at 450°F for 30-35 mins.
- Soft Boiled Eggs: Cook eggs in boiling water for 6½ minutes, then transfer to an ice bath.
- Meal Prep: Store sauce and components separately in fridge for easy assembly.
- Customize: Add chicken, tofu, black beans, or any favorite veggies.