Chipotle Tahini Bowls
Prep
5m
Cook
15m
Total
20m
This flavorful Chipotle Tahini Bowl combines roasted sweet potatoes, soft-boiled eggs, sautéed kale, quinoa, and avocado with a zesty chipotle tahini sauce. The creamy and spicy chipotle tahini sauce is made with olive oil, water, tahini, chipotles in adobo, garlic, orange juice, and salt. A delicious and wholesome meal!
Ingredients
6 servingsChipotle Tahini
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Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 745kcal 37%
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Fat 45g 69%
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Saturated Fat 6g 30%
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Carbohydrates 65g 21%
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Fiber 12g 48%
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Sugar 15g 30%
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Protein 20g 40%
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Cholesterol 80mg 26%
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Sodium 700mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
My Fave Roasted Sweet Potatoes:Preheat the oven to 450 degrees, and line a pan with parchment. Peel and cube 2-3 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.)
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.)
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