Chipotle tahini bowl with egg.

Chipotle Tahini Bowls

44 reviews / 5 average

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.

Chipotle tahini sauce before blending.
Chipotle tahini sauce after blending.

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.

Ingredients for chipotle tahini bowls.

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.

Chipotle tahini bowl with egg.

So, yeah. This week is looking super healthy and mega delicious. *hair flip*

Check Out Our Video For How To Make Chipotle Tahini Bowls:

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Chipotle Tahini Bowls


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • 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

Scale

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.)

  • Category: Lunch
  • Method: Blend
  • Cuisine: Mexican-Inspired

Keywords: chipotle tahini bowl, tahini bowl, healthy bowl recipe

Recipe Card powered by Tasty Recipes logo

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!

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Recipe rating

116 Comments

  1. Pinch of Yum Logo
    Shelby

    If I wanted to add tofu or chicken, how would you recommend cooking it with some added flavor?

    1. Pinch of Yum Logo
      Jess

      Last week I made crispy tofu fried in a pan and smothered it in a soy sriracha sauce and it was SO GOOD. I think it would work well with the chipotle flavours in this recipe but only if you like a solid kick cuz it’ll be flavourtown for sure

  2. Pinch of Yum Logo
    sarah

    These look so pretty! I am not a fan of soft boiled (or hard boiled) eggs, but you’ve got my attention with the rest of the bowl. And I love how excited you get about your sauces. I really felt that hair flip.






  3. Pinch of Yum Logo

    Hi!!! I just found your page and I am loving it!!!! I was wondering if u can tell me how to make these bowls Keto? Thanks!






    1. Pinch of Yum Logo
      Keren

      Carman,

      I am going to make this sauce and substitute lemon or lime for the orange juice to cut back on the sugar content. For the bowl I will do kale, avocado, egg, and a protein with plenty of this sauce drizzled over the top!

  4. Pinch of Yum Logo
    Linger

    Wow. Just Wow! Everything looks and sounds marvelous. I absolutely LOVE soft boiled eggs and they add such a beautiful touch to this bowl. I’ve definitely gotta try the sauce. That must be beyond amazing. And what’s really great – it is a healthy dish. Thanks a bunch!






  5. Pinch of Yum Logo
    DNN

    I’m changing my diet ot more softer foods like Tofu, Sea bass, Scallops, boiled eggs, Avocado, and Shrimps.

  6. Pinch of Yum Logo
    Steph

    This looks sooo good. Definitely going to make it! Just wondering: what do you do with the kale? Just add it raw?

  7. Pinch of Yum Logo

    You are so excited about your sauces, oh god. It’s so nice lol
    Due to your recipe, my dinner was really delicious, thank you.






  8. Pinch of Yum Logo
    Jill

    Is that 1/2 cup oil accurate? Just seems like a lot relative to the other ingredients. Can’t wait to try!

  9. Pinch of Yum Logo
    Lisa

    Hi there! Is the nutritional facts just for the sauce or the whole bowl including other ingredients? 🙂 Thanks!

  10. Pinch of Yum Logo
    Megan

    Made this tonight and the sauce was amazing! Made the bowls exactly as described and my husband and I loved it. Also loved the tip about adding corn starch to the sweet potatoes to make them crispier.






  11. Pinch of Yum Logo
    Soo Uhm

    Meal prepped with feta in place of egg and avocado and this is amazinggggg, so excited for lunch all this week. Thank you for another delicious recipe!

  12. Pinch of Yum Logo
    Nell

    This was so delicious! The sweet potatoes came out great with the addition of corn stArch. Always doing it that way now. I also baked the kale into “kale chips” to add some crunch. A keeper for sure. Thanks!






  13. Pinch of Yum Logo
    AnnaMaria

    Girl…made this Sunday…I portioned out lunch in to go containers for 3 days this week for an amazing lunch on th go!!!! Perfect 6 minute eggs!!! And chicken broth in the quinoa is everything!!!! Thanks for sharing!!! Loooove this!!