Chipotle Tahini Bowls Recipe
Vibrant, smoky, and creamy in all the right ways, Chipotle Tahini Bowls are my go-to when I crave something nourishing but crave-worthy. These bowls bring together deeply roasted veggies, hearty black beans, fluffy grains, and a silken chipotle tahini sauce that’s got just the right amount of spice and tang. Every forkful bursts with flavor, texture, and color—making this not just a meal, but a genuine celebration in a bowl. Whether you’re plant-based or just looking to amp up your weeknight rotation with something exciting, this is the Southwestern-inspired bowl that fits every craving.
Ingredients You’ll Need
You only need a mix of staple pantry items and a handful of fresh produce to build layers of complexity in these Chipotle Tahini Bowls. Each ingredient shines, bringing its own pop of color, boost of nutrition, or hit of spice to make the dish memorable.
- Tahini: Creamy, nutty sesame seed paste that forms the irresistible base for the sauce.
- Chipotle peppers in adobo: Smoky, spicy peppers that add depth and signature heat to the dressing.
- Adobo sauce: Intensifies the chipotle flavor; use as much as you dare!
- Lemon juice: Brightens and balances the bold sauce.
- Garlic: Fresh and pungent—just one clove gives a ton of flavor.
- Salt: Essential for pulling all the flavors together in the sauce.
- Water: Thins the sauce to the perfect drizzle for your bowls.
- Cooked brown rice or quinoa: Choose your favorite grain for a wholesome, hearty base.
- Black beans: Packed with plant-based protein and fiber; simply drain and rinse.
- Sweet potato: Roasts up caramelized and tender, adding sweetness and color.
- Zucchini: Slices beautifully and soaks up smoky flavors.
- Red bell pepper: Juicy, crisp, and a feast for the eyes.
- Olive oil: Helps veggies roast to golden perfection.
- Smoked paprika: Brings a subtle, woodsy smokiness to the veggies.
- Salt and pepper: For seasoning the vegetables while roasting.
- Avocado: Offers a cooling, creamy contrast in every bite.
- Fresh cilantro or green onions: A pop of herby, fresh flavor right before serving.
- Lime wedges: Adds acidity and brightness to finish the bowls.
How to Make Chipotle Tahini Bowls
Step 1: Roast the Veggies
Start by preheating your oven to 425°F (220°C). Toss the sweet potato cubes, zucchini half-moons, and chopped red bell pepper with olive oil, smoked paprika, a big pinch of salt, and plenty of black pepper. Spread everything on a baking sheet in a single layer so each piece has room to brown. Roast for 25 to 30 minutes, giving the veggies a stir halfway through so they caramelize on all sides. When they’re golden and tender, you’ll know they’re ready—your kitchen will smell amazing!
Step 2: Make the Chipotle Tahini Sauce
While the veggies roast, combine tahini, your choice of one or two chipotle peppers, the adobo sauce, lemon juice, garlic, and salt in a blender or food processor. Blend until completely smooth. Thin out the sauce by streaming in water, a tablespoon at a time, until you get a creamy drizzle that’s perfect for spooning over your bowls. Taste and adjust for heat and tanginess—it should make your tastebuds sing! Set the sauce aside while you finish prepping the bowls.
Step 3: Assemble the Bowls
Now for the fun part. Divide the cooked brown rice or quinoa between your serving bowls. Top each one with a generous mound of black beans, those irresistible roasted veggies, and slices of creamy avocado. Drizzle everything liberally with the chipotle tahini sauce. Sprinkle with chopped cilantro or sliced green onions, then nestle a juicy lime wedge on the side for a zippy finish. Dig in while everything’s still warm and fresh!
How to Serve Chipotle Tahini Bowls
Garnishes
A flourish of garnishes can truly elevate your Chipotle Tahini Bowls! Try sprinkling on plenty of fresh cilantro or crisp green onions for a burst of herbal freshness. A few extra slices of avocado or a scattering of pepitas add crunch and richness, while a big squeeze of lime right before eating brightens every bite.
Side Dishes
These bowls are utterly satisfying as-is, but if you’re feeding a crowd or looking to round out the meal, serve them with warm corn tortillas, a zesty cabbage slaw, or even some spiced roasted corn. A simple tomato-cucumber salad is also a lovely cooling companion, especially if you dial up the heat on your chipotle tahini sauce.
Creative Ways to Present
For a show-stopping table, build a Chipotle Tahini Bowl bar! Lay out the roasted veggies, grains, beans, sauce, and toppings buffet-style. Let everyone create their own bowl, piling on their preferred ingredients. Or, arrange the toppings in pretty sections for a “rainbow bowl” effect that will wow kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Chipotle Tahini Bowls are meal prep magic. Store cooked grains, roasted veggies, and black beans in separate airtight containers in the fridge for up to four days. The sauce will keep just as well, making it easy to toss everything together for a quick lunch or dinner.
Freezing
You can freeze the brown rice or quinoa and roasted veggies for longer storage. Portion into freezer-safe containers or bags, let cool completely, then pop in the freezer for up to two months. The chipotle tahini sauce is best made fresh or stored in the fridge, as freezing can affect the texture.
Reheating
To reheat, warm the grains and veggies gently in the microwave or on the stovetop until hot. The sauce can be thinned with a splash of warm water if it thickens in the fridge. Assemble your bowls just before eating to keep all the flavors vibrant and fresh.
FAQs
How spicy are Chipotle Tahini Bowls?
The heat is totally customizable! Using just one chipotle pepper makes for a mild, smoky heat, while two or more really kick things up. Taste after blending and adjust with more lemon juice for balance if it’s spicier than you like.
Can I use different vegetables in these bowls?
Absolutely! Chipotle Tahini Bowls are super flexible; feel free to swap in cauliflower, carrots, broccoli, or any other roast-friendly veggies you love or have on hand. The basic method stays the same.
Is there a way to make the sauce without a blender?
Yes, if you finely mince the chipotle peppers and garlic by hand, you can whisk everything together in a bowl. The sauce may be a little chunkier but will still be full of flavor.
How can I add extra protein?
Try adding grilled chicken, tofu, or even a fried or poached egg on top. You can also toss in some roasted chickpeas for crunch and a plant-based boost.
Can I use the chipotle tahini sauce for anything else?
Definitely! It’s phenomenal as a dip for veggies, drizzled over salads, folded into grain bowls, or even as a spread for wraps and sandwiches. You’ll want to keep extra on hand!
Final Thoughts
If you’re hunting for a vibrant, crowd-pleasing dinner that’s easy to prep and totally customizable, these Chipotle Tahini Bowls are for you. The smoky-creamy sauce, roasted veggies, and rainbow of toppings come together into something truly magical. Don’t wait—treat yourself to a bowl soon, and enjoy every forkful!
Print
Chipotle Tahini Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These Chipotle Tahini Bowls are a delicious and nutritious plant-based meal option. Roasted vegetables, black beans, and a flavorful chipotle tahini sauce come together to create a satisfying dish that’s perfect for a quick and easy dinner.
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl
- Method: Roasting
- Cuisine: Southwest-Inspired, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
